Recipe: Vietnamese chicken vegetable salad

Chef Jenny Brule is cooking up a delicious salad, perfect for summer.

Vietnamese Chicken and Vegetable Salad

This salad is full of fresh vegetables, chicken and a yummy dressing!  The only ingredient that needs to be cooked is the pasta, so it takes only minutes to make.

Dressing:

1 Thai chili pepper, minced or 1/4 teaspoon red pepper flakes
1 small garlic clove, finely minced
3 tablespoons confectioners sugar or brown sugar
1/4 cup lime juice
3 tablespoons fish sauce (or soy sauce)


1 pound Napa cabbage, sliced thinly
1 large carrot, peeled then shredded with vegetable peeler
1/2 red bell pepper, chopped
4 green onions, trimmed and chopped (use the entire onion from white to dark green)
Handful chopped fresh cilantro
Handful chopped fresh mint
2 cups chopped cooked chicken (rotisserie chicken or home-cooked)
6 ounces angel hair pasta, cooked and cooled
Peanuts, chopped (optional)

Make dressing: Whisk together chili pepper, garlic, sugar and lime juice until sugar is dissolved then whisk in fish sauce. Set aside.

Toss together all the vegetables, add chicken and pasta, toss, then drizzle dressing over top and toss. Serve at once with chopped peanuts, if you like.

 

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