Cool and Crunchy Chicken Salad Recipe

By Marcus Samuelsson |

 

Inspired by Vietnamese summer salads, this dish gets its bold flavor from fresh limes, pungent fish sauce and spicy jalapeno in the vinaigrette. I added carrots for some color and sweetness and sprinkle the salad with roasted peanuts for texture and bite. If you prefer a lighter meal, you can omit the chicken or substitute grilled shrimp or tofu for protein.

Prep Details

Servings: 2

Calories per serving: 150 per serving

Prep time: 15 mins

Cooking time: 15 mins

Total time: 30 mins

Ingredients

1 cup cabbage, shredded

1 cup bok choy, finely chopped

1 cup carrot, shredded

1 tbsp kimchi, chopped

2 sprigs fresh cilantro

2 sprigs Thai basil

1 jalepeno, thinly sliced

1 chicken breast, grilled after rubbed with 1 tbsp olive oil, ½ tsp chili powder, 1 tsp chopped mint

Vinaigrette (recipe follows)

Vinaigrette

1 tsp jalapeno, finely chopped

1 tsp ginger, finely chopped

1 clove garlic, finely chopped

juice of 1 lime

2 tsp mirin

2 tbsp olive oil

4 drops fish sauce

1 tsp salt

½ tsp sesame oil

Directions

Photo: bknabel

Photo: bknabel

1. Season chicken with chili powder, mint and olive oil and grill 6-8 minutes per side.
2. While the chicken grills, toss the vegetables, kimchi and herbs in a large bowl.
3. Add the vinaigrette to the salad and combine well.
4. Arrange slices of chicken on a plate and add dressed salad on top. Garnish with mint, cilantro and peanuts and serve cold or room temperature.