vietnamese chicken salad (courtesy Nigella Lawson/Food Network)
2-3 generous servings
Ingredients
- 1 Thai chile, seeded and minced (I used 1/2 a jalapeno, minced)
- 1 large garlic clove, peeled, minced
- 1 tablespoon sugar
- 1 1/2 teaspoons rice vinegar
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
- 1 1/2 tablespoons vegetable oil
- 1/2 medium onion, finely sliced
- Freshly grated black pepper
- 7 to 8 ounces white cabbage, shredded
- 1 medium carrot, shredded, julienned, or grated
- 7 ounces cooked chicken breast, shredded, or cut into fine strips (I used 3 boneless chicken breasts)
- 1 bunch mint, plus extra for garnish, leaves roughly chopped (I used about 1/2 cup chopped mint.)
- Salt
Directions
In a medium bowl, stirring with spoon, combine
the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion,
and black pepper, set aside for 1/2 hour. In a large bowl combine
cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing,
tossing with tongs, slowly and patiently so everything is coated. Add
salt, to taste. Serve on a flat plate with mint for garnish.
Solo Cook's Notes:
If you make this whole recipe (and why not), divide the undressed salad in half. Dress and eat one half and store the other half separately from the dressing in the frig. Otherwise, the salad is soggy the next day. Unless you like soggy!
Slice the cabbage thinly by hand. |
Make the dressing and marinate the pepper and onions. |
Avoid tough chicken: Sear well-seasoned, oiled boneless breasts over high heat 1 minute on each side, turn down to low and cook partly covered until done. |
Toss with chicken and dressing. Eat as long as it holds out. |
If you liked this, you might like:
My Lenten Journey blog. Lent 2012: 40 Thoughtful Days.
This week on More Time at the Table, I've blogged a bunch of desserts and Darina Allen's Irish Soda Bread. Take a peek!
Have fun cooking and taking care of yourself,
Alyce
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