Crunchy vietnamese chicken salad
Discover the delight of a flavorful Vietnamese chicken salad. Indulge in the vibrant mix of textures, from crispy veggies to succulent chicken. Taste the fusion of zesty and savory flavors in every bite.
Ingredients:
- 2 tablespoons sugar
- 2 tablespoons plus 1 teaspoon fish sauce
- 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon water
- 1 serrano chile with seeds, minced
- 1 small garlic clove, minced
- 1 cup vegetable oil, for frying
- 2 large shallots, thinly sliced
- Kosher salt
- 4 cups green cabbage (from 1/2 small head), finely shredded
- 2 carrots, finely shredded
- 1/2 small red onion, thinly sliced
- 1/4 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped mint
- 3 cups shredded rotisserie chicken (from 1/2 chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons coarsely chopped unsalted roasted peanuts
Instructions:
- Mix together the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic in a small bowl until the sugar dissolves. Allow the dressing to sit for 5 minutes.
- While waiting, heat vegetable oil in a small saucepan until it shimmers. Cook the shallots on high heat, stirring constantly until they turn golden brown, which usually takes 3 to 4 minutes. Place the shallots on paper towels to drain, and keep the oil for later use. Season the shallots with salt and let them cool down.
- Combine the cabbage, carrots, red onion, cilantro, mint, and shredded chicken in a large bowl. Mix in the olive oil and the prepared dressing. Top with peanuts and crispy shallots before serving the chicken salad with lime wedges.
Summary:
- Calories: 3289 kcal
- Fat: 286 g
- Protein: 98 g
- Carbs: 95 g
- Potassium: 2749 mg
- Magnesium: 309 mg