Vibrant Vietnamese Chicken Salad with a Zing
1 hour 5 minutes
716 reads
About Vibrant Vietnamese Chicken Salad with a Zing
Escape the ordinary with this vibrant Vietnamese Chicken Salad! A symphony of flavors and textures awaits, promising a refreshing and flavorful experience that will tantalize your taste buds.Imagine tender shredded chicken mingling with crisp vegetables and fragrant herbs, all coated in a tangy, slightly sweet, and spicy dressing. This healthy and easy-to-make salad is perfect for a quick lunch or a light dinner.Experience the satisfying crunch and explosion of flavor in every bite – a truly delicious and unforgettable meal.
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Recipe Time & More
Prep30 minutes
Cook35 minutes
Total1 hour 5 minutes
Ingredients
For the Chicken
- 450 gm Chicken Breasts
- 1.5 tsp Salt or as per taste
- 2 tbsp Pepper black
For the Salad
- 2 medium Carrots chopped
- 1 large Onion thinly sliced
- 1 Cucumber chopped into sticks
- 2 cup Cabbage thinly sliced or shredded
- 1/2 cup Pomegranate Seeds
- 1 cup Microgreens mixed
- 5 sprigs Mint Leaves
- 1/2 bunch Coriander
For the Dressing
- 2 tbsp Fish Sauce
- 4 Bird's Eye Chilli finely chopped
- 2 tbsp Cane Sugar raw
- 2 tbsp Lime Juice
- 2 tbsp Olive Oil
- 1/3 cup Peanuts roasted
Instructions
- Wash and thoroughly dry all the vegetables. Set aside.
- Rinse the chicken breasts and pat them dry. Place them in a bowl and season generously with salt and pepper.
- Let the chicken marinate for 5 minutes. Meanwhile, bring the water in your steamer to a boil.
- Place the chicken breasts in the steamer basket and steam for 15 minutes. Steaming ensures the chicken stays moist and juicy.
- Remove the cooked chicken from the steamer and let it rest on a cutting board for a few minutes. Shred the chicken with two forks and set aside.
- Chop the carrots into sticks or shred them. Chop the cucumber into bite-sized sticks. Thinly slice the onion and finely chop the chilies. Thinly slice or shred the cabbage.
- Wash the mint, cilantro, and microgreens. Pat them dry and set aside.
- In a small bowl, whisk together the fish sauce, black pepper, chopped chilies, raw cane sugar, lime juice, and olive oil. This creates a vibrant and flavorful dressing.
- In a large bowl, combine the shredded chicken, chopped vegetables, pomegranate seeds, herbs, and microgreens. Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately and enjoy the refreshing crunch and vibrant flavors!
Recipe Notes
Good To Know
- Steam cooking chicken breast helps retain juiciness and tenderness compared to pan-frying.
- For extra flavor, poach the chicken in a broth infused with ginger, star anise, and fish sauce. Cooling the chicken in the poaching liquid enhances moisture and aroma.
- Vegetarian alternatives include thinly sliced tofu or tempeh, pan-seared and seasoned with soy sauce and lime juice.
- Thinly slicing vegetables enhances crunch and visual appeal. A mandoline or julienne peeler can help achieve uniform results.
- For make-ahead meals, store the salad components and dressing separately, combining just before serving to maintain freshness and texture.
Expert Tips
- For a richer flavor, consider using bone-in, skin-on chicken breasts. Remove the skin and bones after steaming.
- Don't overcook the chicken. It's done when the internal temperature reaches 165°F (74°C).
- If using tofu, press it beforehand to remove excess water for better texture.
Storage Instructions
- Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 16gProtein: 4gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 3gSugar: 10g
Vidya Lakshmi
Articles: 8
4 Comments
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This is amazing! Excited to make it.
This looks so good! Appreciate the share.
This is so tempting! Can’t wait to cook it.
This is delightful! Thanks for the recipe.