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Vietnamese Crunchy Chicken Salad

When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. —Erin Schillo, Northfield, Ohio
  • Total Time
    Prep: 30 min. + marinating Cook: 10 min.
  • Makes
    4 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 teaspoons grated lime zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon grated lime zest
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • SALAD :
  • 5 cups thinly sliced cabbage (about 1 pound)
  • 1 cup minced fresh cilantro
  • 1 cup julienned carrots
  • 1 cup salted peanuts, coarsely chopped

Directions

  • In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients.
  • In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly.
  • In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.
Nutrition Facts
2 cups: 743 calories, 59g fat (9g saturated fat), 63mg cholesterol, 1068mg sodium, 25g carbohydrate (12g sugars, 7g fiber), 35g protein.

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