Vietnamese Chicken Salad

Light, peppy, and very refreshing.

4 bone-in chicken breasts
1 tablespoon Lee Kum Kee chili garlic sauce (or other chile paste)
1 clove garlic, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 large head Savoy or Napa cabbage, shredded or chiffonade
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red or green hot chile pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts

Salt, pepper and roast chicken breasts at 400F until done. Cool.

Make the dressing:
In a small bowl, whisk together chile paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.

Remove chicken meat from bones and slice each breast thinly on the bias.

In a medium bowl, toss together cabbage, mint, and cilantro. Add 1/2 of the dressing and toss. Place on a large platter or 4 individual platters. Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Serving Size: 4

Source of recipe: Mean Chef