This recipe for Saucy Saigon Chicken
Salad was submitted by Ellen Burr, Truro, MA.
Saucy
Saigon Chicken Salad
- 8 chicken thighs, skinned,
boned and cut in bite-size pieces
1 carrot, shaved
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 cup roasted peanuts
4 cups shredded Savoy cabbage
1 red bell pepper, seeded and thinly sliced
Dressing (recipe follows)
1/2 cup finely shredded scallions (green onions)
1/2 cup loosely packed cilantro leaves
- In large nonstick frypan,
place oil and heat to high temperature. Add chicken and sauté
3 minutes. Add soy sauce. Lower heat and stir-fry until liquid
is absorbed and chicken is well glazed. Stir in peanuts.
- In large bowl, place cabbage,
carrot and red bell pepper. Pour 1/2 of Dressing over vegetables,
tossing to coat.
- Place tossed salad on
a platter, top with chicken and peanuts, shredded scallions and
cilantro. Drizzle remaining Dressing over chicken and vegetables.
Serve at room temperature or chill.
Makes 4 servings.
Dressing: In measuring cup, mix together
1 tablespoon sugar; 1 large garlic clove, pressed; 1/2 teaspoon
minced hot red pepper; juice of 1 large lime; 2 tablespoons fish
sauce and 2 tablespoons rice vinegar. (If fish sauce is unavailable,
substitute light soy sauce.)
Recipe provided courtesy
of the National Chicken Council. Used with permission.
