Monday, October 13, 2008

Vietnamese Chicken Salad

This is the first recipe I tried out as part of my 101 in 1001 challenge.

So to kick off (and in a somewhat unsuccessful attempt to lure the summer sun to the Western Cape), I've decided on the Vietnamese Chicken Salad out of Bowl Food.
It was nice and refreshing, although I made a note to self to keep a closer eye on the chicken next time, as it was slightly overdone. I added a few tweaks here and there, like stirfrying the chicken strips in lemon juice instead of poaching the whole breasts in lemongrass-infused water, and also adding a dash of plumsauce right at the end for moisture, but all in all the recipe stayed mostly the same.

Anyway, here's the recipe, as it's supposed to be made:

Vietnamese Chicken Salad
Adapted from Bowl Food

Serves 4

375g skinless, boneless chicken breasts
1 lemongrass stalk, finely chopped
1 tablespoon fish sauce
2 teaspoons sugar
2 tablespoons lime juice
1 1/2 tablespoons sweet chilli sauce
4 1/2 cups Chinese cabbage, thinly sliced
1 carrot, cut into ribbons with a vegetable peeler
1/2 small red onion, sliced
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves, roughly chopped
2 tablespoons peanuts, chopped

1. Place the chicken and lemongrass in a deep frying pan of lightly salted water. Bring to a boil, then reduce the heat and simmer gently for 8 - 10 minutes or until the chicken is just cooked through. Drain and keep warm.
2. Place the fish sauce, sugar, lime juice and sweet chilli sauce in a small saucepan and stir over medium heat for 1 minute or until the sugar has dissolved. Remove from the heat.
3. Place the cabbage, carrot, onion, coriander & mint in a large bowl and toss together well. Drizzle over 3/4 of the warmed dressing, toss to combine and transfer to a serving platter.
4. Slice the chicken thinly and diagonally arrange over the top of the salad and drizzle with the remaining dressing. Garnish with the extra coriander leaves, chopped peanuts & fried shallots. Serve immediately. 

Nutritional info (per serving): Calories 178.2, Total fat 0.6 g, Saturated fat 1.0 g, Polyunsaturated fat 1.4 g, Monounsaturated fat 3.0 g, Cholesterol 54.4 mg, Sodium 566.7 mg, Potassium 551.2 mg, Total carbohydrate 10.5 g, Dietary fiber 2.0 g, Sugars 5.1 g, Protein 24.6 g

Good source of: Vitamin A 114.2 %,Vitamin C 66.6 %, Niacin 58.9 %, Vitamin B6 36.3 %, Selenium 25.5 %


Add something to the Pot:

Thank you for taking the time to read & comment. There's only one thing I love more than cooking (& eating) and that's feedback from you! Please note that there might be a slight delay before your comment appears.

Related Posts with Thumbnails

The Creative Pot © Marisa H 2006 - 2011 Adaption of Cookiez Template, designed by Ipietoon for Free Blogger Template