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Vietnamese Chicken Salad Recipe

I always feel good when I eat this dish.

Vietnamese Chicken Salad Recipe

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By Measure
For The Vinaigrette:
1 tablespoon Chili sauce, (two types I use depending what I have on hand are Sambal Oelek or Sriracha for this recipe)
3 cloves garlic, minced
1 tablespoon sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
2 tablespoons fish sauce
3 tablespoons salad oil
2 tablespoons, red onion, minced
1 teaspoon ground black pepper

For The Salad:
4 medium boneless chicken breast cooked, cooled and shredded
2 cups cabbage, shredded
1 leek, fine julienne
1 tablespoon fresh mint, chopped fine
5 tablespoons fresh cilantro, chopped fine
1 cup chopped roasted peanuts


For The Vinaigrette:
  1. Combine all the vinaigrette ingredients in a bowl to create the sauce. Mix well with a whisk to dissolve the sugar. Set aside.
To Assemble The Salad:
  1. Toss the salad ingredients with 2/3 of the vinaigrette. Add the remaining vinaigrette to taste. Season with salt and pepper. Serve immediately after tossing.