Vietnamese-Style Chicken Salad Recipe

Name: Vietnamese-Style Chicken Salad
Yield: 4 servings
Cuisine: American
Ingredients: 3 small shallots, coarsely chopped (1/2 cup); 1 jalapeno, chopped (seed first if you want less heat); 1 Tbs. granulated sugar; Freshly ground black pepper; 1/4 cup rice vinegar; 3 Tbs. fish sauce; 1 lb. boneless, skinless, thin-sliced (1/4 to 1/2 inch thick) chicken breast cutlets; Kosher salt; 6 oz. package coleslaw mix; 1 cup fresh mint leaves, torn if large; 1/4 cup fresh cilantro leaves; 1/4 cup salted peanuts, coarsely chopped

Servings: persons

3 small shallots, coarsely chopped (1/2 cup)
1 jalapeno, chopped (seed first if you want less heat)
1 Tbs. granulated sugar
Freshly ground black pepper
1/4 cup rice vinegar
3 Tbs. fish sauce
1 lb. boneless, skinless, thin-sliced (1/4 to 1/2 inch thick) chicken breast cutlets
Kosher salt
6 oz. package coleslaw mix
1 cup fresh mint leaves, torn if large
1/4 cup fresh cilantro leaves
1/4 cup salted peanuts, coarsely chopped

1
With a mortar and pestle, pound the shallots, jalapeno, sugar, and 1/8 tsp. pepper until the shallots are very soft (but not pureed) and liquid is released. Transfer to a large serving bowl and stir in the vinegar and fish sauce.
2
Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.
3
Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.
4
nutrition information (per serving):
5
Calories (kcal): 220; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1.5; Protein (g): 27; Monounsaturated Fat (g): 3; Carbohydrates (g): 11; Polyunsaturated Fat (g): 2; Sodium (mg): 1260; Cholesterol (mg): 65; Fiber (g): 2;

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 small shallots, coarsely chopped (1/2 cup), 1 jalapeno, chopped (seed first if you want less heat), 1 Tbs. granulated sugar, Freshly ground black pepper, and more.

Yes, Vietnamese-Style Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese-Style Chicken Salad

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