Vietnamese Chicken Salad
The chicken for this salad is cooked in a flavorful ginger broth. Reserve the strained broth to use in another recipe (see, Curried Thai Squash Soup), or serve it in mugs on its own to drink as a simple broth, i.e., cup-o-soup.
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 tablespoon distilled vinegar
- 2 tablespoons fish sauce (a salty condiment used to flavor foods in Southeast Asian cuisine. Use more or less depending on your taste.)
- 1/2 teaspoon honey
- 1 teaspoon ginger, freshly grated
- 2 stalks celery, roughly chopped
- 1 small onion, roughly chopped
- 1 small carrot, roughly chopped
- 1 chunk ginger root, peeled, approximately 1-by-2 inches
- 1 serrano chile, sliced in half lengthwise
- 5 garlic cloves, whole and peeled
- 2 tablespoons soy sauce
- 10 whole cloves
- 1/2 teaspoon whole peppercorns
- 1 pound skinless, boneless chicken breasts
- 1 pound head savoy or napa cabbage, shredded
- 1 carrot, shredded
- 1/2 cup chopped scallions, green parts only
- 1/2 cup loosely packed cilantro leaves
- 1/4 cup loosely packed mint leaves
- 2 tablespoons roasted peanuts, chopped
1. In a small bowl, whisk dressing ingredients and set aside.
2. For chicken, place 2 quarts water in a medium saucepan on high heat and add celery, onion, carrot, ginger, chile, garlic, soy sauce, cloves and peppercorns. Bring to a boil. Reduce to a simmer and continue cooking uncovered for 5 minutes. Carefully add chicken breasts to saucepan, cover and cook on low for 15 to 20 minutes - until chicken is tender. Strain broth and reserve for another use. Discard vegetables and set chicken aside and let cool.
3. To prepare the salad, shred the chicken into bite-size pieces with your hands. In a large bowl, toss cabbage, carrots, scallions, cilantro and mint leaves. Place on serving platter and mound chicken on top. Drizzle with dressing and garnish with roasted peanuts.
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