Saucy Saigon Chicken Salad
This terrific recipe for Saucy Saigon Chicken Salad was submitted by Ellen Burr, Truro, MA.
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 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 green onions and cilantro. Drizzle remaining Dressing over chicken and vegetables. Serve at room temperature or chilled.
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.