ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vietnamese Chicken Salad

Lisa Romerein
Yield MAKES: 12 cups; 4 to 6 servings
NOTES: Chicken is an accent rather than a main ingredient, making this salad perfect as an appetizer or a light lunch.

Ingredients

  • 1 piece (2 in.) fresh ginger, peeled and sliced
  • 1/4 teaspoon salt
  • 10 ounce boned, skinned chicken breast
  • 1/4 cup lemon juice
  • 1 1/2 tablespoons honey
  • 2 tablespoons Asian fish sauce (nuoc nam or nam pla)
  • 1 tablespoon soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons balsamic vinegar
  • 1 teaspoon Asian red chili paste or dried hot chile flakes
  • 6 cups very finely shredded cabbage
  • 2 cups shredded carrots
  • 2 cups shredded jicama
  • 1 cup shredded English cucumber
  • 1/2 onion, peeled and slivered
  • 1/4 cup thinly sliced celery
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped fresh mint leaves
  • 1 tablespoon toasted sesame seeds

Nutrition Information

  • calories 153
  • caloriesfromfat 14 %
  • protein 14 g
  • fat 2.3 g
  • satfat 0.4 g
  • carbohydrate 20 g
  • fiber 5.5 g
  • sodium 488 mg
  • cholesterol 27 mg

How to Make It

  1. In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer. Add chicken, adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes. Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into bite-size pieces.

  2. In a large bowl, mix lemon juice, honey, fish sauce, soy sauce, garlic, vinegar, and chili paste. Add cabbage, carrots, jicama, cucumber, onion, celery, cilantro, mint, and chicken; mix well. Sprinkle with sesame seeds.