What caught my eye with Quick From Scratch's Vietnamese Chicken Salad was the combination of fresh cilantro and mint, plus the inclusion of some reasonably authentic flavours. This is still a westernized recipe (I mean, it's from the 90s), but I think it turned out pretty well.
- 1 1/3 lbs boneless, skinless chicken breasts (about 4 - I got a value pack and stashed the extras in the freezer)
- 1 cup canned low-sodium chicken broth or homemade stock
- 4 scallions, including green tops, chopped
- 1/2 tsp salt
- 1 1/4 lbs green cabbage, shredded (I got lucky at the grocery store, there was only one half-head of cabbage and it weighed that amount exactly)
- 3 carrots, grated
- 6 tbsp chopped fresh mint and/or cilantro (the cookbook says you can use one or the other if necessary, but they work great together)
- 1/4 cup lime juice (2 limes worth)
- 1/4 cup soy sauce or fish sauce (I went with soy sauce since it was on hand)
- 4 tsp sugar (that's a lot of sugar)
- 1/4 tsp red pepper flakes (that's not a lot of pepper flakes)
- 1/4 cup chopped peanuts
2. In a large bowl, combine the cabbage, carrots, rest of the scallions, chicken, and 4 tbsp of the mint and cilantro.
3. In a small bowl, whisk the lime juice, soy sauce, sugar, pepper flakes, and 1/4 tsp salt. Toss dressing in with salad. Top with the remaining herbs and the peanuts.
This is pretty good! The flavours come together pretty well, though I think the lime juice comes through a bit sharp, though I have a feeling it will probably gel better after sitting in the fridge for a bit. While it's not a truly authentic Vietnamese recipe, it does have a lot of Vietnamese flavours, especially with the lime, soy sauce, cilantro, and peanuts. The mint adds some interesting depth, and it's generally a pretty healthy salad too. I could see myself making this again, especially for a potluck.
Of course, as always, it could use more chili.
|1/4 tsp for the entire salad. Really.|