Vietnamese chicken salad

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Vietnamese chicken salad

Post  MissGrey on Mon May 10, 2010 9:17 pm

Very light, perfect for a summer lunch!

• 2 boneless skinless chicken breasts, trimmed
• bunch scallions/green onions, mostly green part, chopped
• red, orange or yellow bell pepper, julienned (or a combo)
• 1/2 carrot peeled and julienned
• several leaves of napa cabbage, chopped
• about 1/3 cup red or green cabbage, julienned
• mint, basil, cilantro, chopped
• fish sauce
• juice of one lime

To Make:
1. Poach chicken breasts in water with some of the green onions. Remove from water and shred into small pieces (discard onions)
OR
Cut chicken into strips and "velvet" using 1 egg white and 2 t cornstarch, then sautee lightly until chicken is cooked.

2. Put all ingredients into a large bowl - proportion according to taste (i.e. if you love peppers, add more, etc.). Toss with fish sauce and lime juice and chill for at least a couple hours - overnight is best.

3. Enjoy cold, perhaps with a quick squeeze of fresh lime over top!
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MissGrey
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