Vietnamese Chicken Salad

• 1 boneless skinless chicken breast, grilled
• DRESSING
• 3/4 teaspoon chili paste (sambal oelek works well)
• 1 garlic clove, minced
• 1 1/2 tablespoons sugar
• 1 tablespoon rice wine vinegar
• 3 tablespoons lime juice
• 2 tablespoons vietnamese fish sauce
• 3 tablespoons peanut oil (1 Tbsp sesame and 2 Tbsp vegetable oil works well also)
• SALAD
• 6 cups napa cabbage, shredded
• 1/2 cup mint leaf, julienned
• 1/2 cup cilantro leaf, julienned, plus more leaves for garnish
• 1 small red onion, thinly sliced
• 1 small seedless cucumber, julienned
• 2 carrots, peeled and julienned
• 1 red bell pepper, julienned
• 1 small fresh hot red chili peppers (optional) or 1 small hot green chili pepper, seeded and finely diced (optional)
• 1/3 cup roasted peanuts, roughly chopped

1. Thinly slice the grilled chicken breast. Set aside.
2. In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
3. In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

chicken breast, dressing, chili paste, garlic, sugar, rice wine vinegar, lime juice, fish sauce, peanut oil, salad, cabbage, mint leaf, cilantro leaf, red onion, cucumber, carrots, red bell pepper, hot red chili peppers, peanuts

Taken from www.food.com/recipe/vietnamese-chicken-salad-189051 (may not work)