Vietnamese Spicy Chicken Salad
Time to prepare:
Ingredients (2 persons):
1 chicken breast 2 cups of shredded cabagge half a cup of shredded carrots half a cup of shredded cucumber two tablespoons of chopped roasted peanuts 2 birds chili 2 tablespoons of chopped cilantro leaves 2 tablespoons of chopped mint leaves (for the dressing) 3 tablespoons of fish sauce (Nuoc nam) 2 teaspoons of brown sugar half a teaspoon of salt juice of lemon or lime (about 3 table spoons) 1 teaspoon of minced garlic
How to prepare:
1. In a casserole, boil some water. Once the water is boiling add the chicken breast. Cover and let it cook for two minutes then turn off the heat and let the chicken stay inside the casserole for another ten minutes. This is the best way to cook the chicken keeping it juicy and not dry. AFterwards, let it cool and slice it.
2. In a bowl, put all the vegetables and herbs and top it with sliced chicken. Add the peanuts, and chop the chilies.
3. Before serving, add the dressing and mix well.