Vietnamese Chicken Salad

Ingredients

• 4 chicken breast halves (can use any precooked chicken)
• 1 tablespoon lee kum kee chili-garlic sauce or chili paste
• 1 garlic clove, minced
• 3 tablespoons sugar
• 2 tablespoons rice wine vinegar
• 6 tablespoons freshly squeezed lime juice
• 4 tablespoons fish sauce
• 6 tablespoons peanut oil
• 1 head savoy cabbage (shredded or chiffonade)
• 1/2 cup fresh mint leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 small red onion, thinly sliced lengthwise
• 1 small fresh red hot chili pepper or green hot chili pepper, diced
• 1/2 seedless cucumber, julienned
• 2 large carrots, julienned
• 1 red bell pepper, julienned
• 1/2 cup roughly chopped roasted peanuts

Directions

1. 1

   Salt, pepper and roast chicken breasts at 400 until done.

2. 2

   Cool.

3. 3

   Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.

4. 4

   Set aside.

5. 5

   Remove chicken meat from bones and slice each breast thinly on the bias.

6. 6

   In a medium bowl, toss together cabbage, mint, and cilantro.

7. 7

   Add 1/2 of the dressing and toss.

8. 8

   Place on a large platter or 4 individual platters.

9. 9

   Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.

10. 10

    Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.