Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad Recipe Instructions

Ingredients

• 1 1/2 lb. boneless, skinless chicken breasts, sliced into thick strips
• 2 tbsp. olive oil
• Salt and pepper
• ½ tbsp. lime juice

• 1 cucumber, julienned
• 2 cups romaine lettuce, shredded
• ½ cup white cabbage, finely shredded
• 1 cup soy bean sprouts
• ¼ cup red bell pepper, julienned
• 3 scallions, sliced on the diagonal
• 3 lemongrass stems, sliced on the diagonal

• Juice of 3 limes
• 2 tbsp. rice vinegar
• 2 tbsp. white sugar
• 1 tbsp. fish sauce
• 1 tbsp. grated fresh ginger
• 1 garlic clove minced
• ½ cup sunflower oil

Directions

1. Season the chicken with salt and pepper. In a large saute pan, heat up 2 tbsp. olive oil and cook the chicken strips until golden. Add 2 tbsp water and the lime juice, mix and reserve.
2. Assemble the cucumber, lettuce, cabbage and sprouts in a bowl without mixing – you want a neat, attractive arrangement. Top with the chicken, the red bell pepper and the scallions. Pour the dressing and serve.