Name: Zesty Vietnamese Chicken Salad with Crunchy Cabbage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breasts; 4 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 1 large carrot, julienned; 1/2 cup fresh mint leaves, roughly torn; 1/2 cup fresh cilantro leaves, chopped; 3 tbsp fresh lime juice; 2 tbsp fish sauce; 1.5 tbsp white sugar; 1 garlic clove, minced; 1 Thai red chili, finely sliced; 1/4 cup roasted unsalted peanuts, chopped

This healthy Vietnamese chicken salad is ready in just 30 minutes and features a vibrant, zesty lime dressing. Shredded chicken is tossed with crunchy cabbage, fresh herbs, and chopped peanuts for a perfect balance of textures. It is an incredibly refreshing dish that makes a light lunch or dinner on a warm summer day.

Instructions

0/7

Place the chicken breasts in a medium pot, cover with water, and bring to a gentle boil over medium-high heat.

Reduce the heat to low and simmer the chicken for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear.

Remove the chicken from the pot, let it cool for 5 minutes, then use two forks to shred the meat into bite-sized pieces.

In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced red chili until the sugar is completely dissolved.

In a large mixing bowl, combine the shredded green cabbage, red cabbage, julienned carrot, torn mint, and chopped cilantro.

Add the shredded chicken to the vegetable mixture, pour the prepared dressing over the top, and toss everything together until well combined and evenly coated.

Transfer the salad to a serving platter, garnish generously with the chopped roasted peanuts, and serve immediately while the cabbage is still crisp.