Vietnamese chicken salad!! DD sent this to me this morning and since

I haven't but I will post one I have made MANY times and could literally drink the dressing.

Dress the salad just before you serve it. I serve it on a platter. It is absolutely incredibly good.

VIETNAMESE CHICKEN SALAD
 
Serves: 4

4 bone in chicken breast halves, 8 to 10 ounces each
1 tbsp Lee Kum Kee Chili Garlic Sauce (may need less if using another chili paste)
2 cloves garlic, put through a press
3 tbsps sugar
2 tbsps rice-wine vinegar
6 tbsps freshly squeezed lime juice
5 tbsps fish sauce
6 tbsps peanut oil (or vegetable oil)
1 tablespoon sesame oil, more for drizzling
1 small head savoy or napa cabbage, cut into strips
Romaine lettuce leaves, cut into strips
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro leaves, coarsely chopped
1/2 cup fresh basil leaves, coarsely chopped
1 small red onion, thinly sliced
1 small fresh red or green hot chili pepper, minced
1/2 large cucumber, peeled, seeded and sliced
2 large carrots, julienned
1 red bell pepper, julienned
1/2 c roughly chopped roasted peanuts (salted are fine)
 
Season the chicken with salt and pepper and roast at 350 until done, about 35 minutes. Chill.
 
In a small bowl, whisk together the chili paste, garlic, sugar, vinegar, lime juice, fish sauce, peanut oil and sesame oil until well combined. Set aside.
 
Remove chicken meat from bones and tear the meat into chunks.  In a medium bowl, toss together the cabbage, lettuce and 2/3 of the mint, basil and cilantro.  Add 1/2 of the dressing and toss. Place on a large platter or 4 individual plates. Top the salad with onion, chili pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with more dressing and some sesame oil.  Garnish with the peanuts and the reserved herbs.  Serve remaining dressing on the side.
 

 
Oh, this sounds good, I like that it uses chicken breast too, as I rarely have boneless skinless

thighs on hand. I was thinking this morning I would use breast on the other recipe as it just seems to go well with the salad. Thanks for posting.

 
I have made it with shrimp also!! Enjoy. I pretty much only use breasts because

DH in particular will only eat white meat.

 
I do this with leftover roast beef (from the olden days when I could afford it) and roll up in rice

paper. It became my favourite way of using leftover beef.

Lemon grass dipping sauce.

 
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