Southeast Asian Chicken Salad
with Fresh Green Grapes
This chicken salad makes a fabulous sandwich spread on a French roll or stuffed in pita bread. It is also wonderful on top of jasmine rice or with Asian noodles, sprinkled with chopped peanuts.
2 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons fish sauce* or soy sauce
2 cloves garlic, minced
1 jalapeño, minced – seeded if you like it “not too hot”
3 tablespoons basil, fresh chopped
1 tablespoon mint, fresh chopped
1 tablespoon cilantro, chopped
1/2 cup red onion, thinly sliced
1 1/2 cups Green California seedless grapes, rinsed
3 cups chicken meat, cooked chopped into 1/2-inch cubes
- In mixing bowl whisk together first set of ingredients until well combined. Add remaining ingredients and toss to coat.
Makes 4 servings.
*Use Vietnamese or Thai fish sauce if available for an authentic Southeast Asian flavor. If you can’t find fish sauce, use soy sauce instead.
Recipe and photograph courtesy of California Table Grape Commission.