Vietnamese Chicken Salad
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Eating dhal rice or roti curry everyday gets rhythmic and boring nowadays we prepare different types of salads for lunch or dinner doesn't take much of your time to prepare and we dont have to slog in front of the stove. Consuming salads are so healthy and also helps in easy digestion.
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Ingredients
- 450 Grams Chicken Breasts
- 4 Birdseye Chilies
- 1 Cup Mixed Micro Greens
- 2 Carrots
- 1 Large Onion
- 1 Cucumber
- 1/3 Cup Roasted Peanuts
- 2 Tbsp Fish Sauce
- 2 Tbsp Pepper Powder
- 2 Tbsp Raw Cane Sugar
- 2 Tbsp Lime Juice
- 1/2 Cup Pomegranate
- 5 Sprigs Mint
- 1/2 Bunch Coriander
- 2 cup Cabbage
- 2 Tbsp Olive Oil
- Salt
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Instructions
- Wash all the veggies thoroughly pat dry and Reserve. Wash the chicken breast using a colander allow excess moisture to drain. In a wok or using steam cooker boil water. Marinate the chicken with generous amount of salt and pepper.
- Allow the chicken to marinate for 5 minutes. Once the steam cooker is ready place the chicken breast and steam cook for 15 minutes this way the chicken wont get dry and will remain juicy.
- Once the chicken has cooked for 15 minutes remove from steam allow to rest on a chopping board. Using a fork shred the chicken and reserve. start prepping your veggies. Shred the carrots or chop into sticks.
- Chop the cucumber into bite size sticks. Thinly Slice the onion. Finely chop the chilies. Thinly Shred the cabbage or if possible thinly slice and reserve. Wash the mint, coriander and micro green pat dry and reserve.
- In a bowl combine fish sauce, pepper powder, chilies, sugar, 1/4 tsp salt, olive oil and lime juice mix well and reserve.
- In a large mixing bowl combine all the chopped veggies, Pomegranate, Shredded chicken and greens add the dressing mix well and serve.
Notes
Steam cooking chicken breast is much better than pan frying the meat the remain juicy and tender.
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