Vietnamese Chicken, Cabbage, and Mint Salad – Virtual
Servings
2Serving size
2 cupsThis recipe keeps well for about 48 hours in the refrigerator.
Ingredients
| 1 1/2 tsp. sambal oelek |
| 1 clove Garlic, raw (minced) |
| 1/2 tsp. Honey |
| 1 1/2 tsp. Rice Vinegar |
| 1/2 2 inch Limes, raw (juiced) |
| 1 1/2 tsp. Fish sauce |
| 1 medium Red onion (thinly sliced) |
| 1 1/2 tsp. Olive oil |
| 12 ounces Boneless, skinless chicken breast |
| 1 1/2 tsp. Olive oil |
| 4 ounces Cabbage, raw |
| 1/2 medium Carrots, raw (peeled and shredded) |
| 1/2 cup Fresh mint (coarsely chopped) |
Instructions
For the Dressing:
Gather all ingredients and equipment.
In medium bowl, stir together sambal oelek, garlic, honey, vinegar, lime juice, fish sauce, sliced onion, black pepper, and 1 1/2 teaspoons of the oil.
For the Salad:
Butterfly the chicken breast by laying flat on a cutting board and slicing through it horizontally. You should now have tow thin pieces of chicken.
Heat 1 1/2 teaspoons of oil in a sauté pan over medium-high heat.
Add the chicken and cook until browned on the bottom, about 3 to 5 minutes.
Turn the chicken and continue to cook until the internal temperature of the chicken reaches 165°F.
Once cooked, cut into thin strips.
In large bowl, toss cabbage, carrot, chicken, and mint together with tongs.
Pour in the dressing and toss with the tongs to combine.
Serve at room temperature or chilled.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
To save time, you can use 3 cups of coleslaw mix instead of shredding the carrots and cabbage as noted above