Vietnamese Chicken Cabbage Salad
If you love hearty salads with lots of flavor and texture, this Vietnamese chicken cabbage salad is for you! It's a healthy and simple weeknight dinner that's perfect for summer.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 4 servings
Ingredients
Poached Chicken
- 2 lbs chicken breast
- 3 tablespoons soy sauce
- 3 inches fresh ginger, cut into slices
- 1 bunch scallions (white and light green parts only)
- 1 tablespoon kosher salt
- 8 cups cold water
Dressing
- 1/4 cup fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon dark brown sugar
- 2 tablespoons olive oil
- 1-2 thai chilies, minced
- 2 teaspoons freshly grated ginger
Salad
- 6 cups shredded cabbage
- 2 cups shredded carrots
- 1 cup roughly chopped scallions (dark green parts only)
- 4 Persian cucumbers, chopped
- 2 shallots, thinly sliced
- 2 avocados, sliced
- 1/2 cup chopped cilantro
- 1/4 cup mint leaves
- 1/2 cup Thai basil leaves
- 1/2 cup roasted salted peanuts, roughly chopped
Instructions
Chicken
- Combine all the ingredients for the chicken in a soup pot or dutch oven. Bring the chicken to a simmer and lower the heat all the way so that it's just barely simmering.
- Simmer for 30 minutes and remove from the heat. Allow the chicken to cool in the broth.
- Remove the chicken from the pot before serving and slice. Strain the broth that the chicken was cooked in and reserve for future use.
Dressing
- Whisk together all the dressing ingredients until the sugar has dissolved. Set aside.
Salad
- In a large bowl, layer together the cabbage, shallots, cucumber, carrot, and herbs. Toss with the dressing. Top with avocado, chopped peanuts, and the sliced chicken and serve.