Vietnamese Style Chicken and Cabbage Salad
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Wednesday, August 12, 2015

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Vietnamese Style Chicken and Cabbage Salad

Kelly Mike - Wednesday, August 12, 2015

Ingredients

  • 2 cooked chicken breasts, shredded
  • 1 small head Savoy Cabbage, thinly sliced
  • 1 cup julienned carrots
  • 6-7 green onions, thinly sliced longways
  • 1/4 cup Mint leaves, roughly chopped
  • 1/4 cup Basil leaves, roughly chopped
  • 1/4 cup Cilantro leaves, roughly chopped
Nước chấm Inspired Salad Dressing
  • 1/4 cup water
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoons Olive Oil
  • 1/2 red seeded chili, chopped

Method

To roast chicken breasts
  1. Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through, baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.
  2. Thinly slice the cabbage, carrots and spring onion tops into long strips, then roughly chop the herbs and place all the above ingredients into a large bowl.
  3. In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
  4. Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce.

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