Vietnamese Layered Chicken Salad jacksonholefoodie
The dressing is the key to making just about any leftovers into a Vietnamese Salad. The recipe is adapted from It's All Good by Gwyneth Paltrow and Julia Turshen, my new bible for clean eating.
Serves 2-3 as a meal, 4-5 as a side dish
For the dressing:
Makes about ¾ cup
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¼ c. freshly squeezed lime juice
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1 T. rice wine vinegar
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2 tsp. soy sauce
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¼ c. fish sauce
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¼ tsp. Kosher salt
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¼ tsp. hot toasted sesame oil
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2 T. honey
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1 tsp. minced garlic
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1 tsp. freshly grated ginger
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2 T. finely diced red onion or shallot
Mix everything in a jar and shake well. Keeps up to one week in the fridge.
For the Vietnamese Layered Chicken Salad:
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1 recipe Vietnamese Salad Dressing
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1 c. shredded cooked chicken or cubed grilled chicken
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1/4 lb. rice noodles, cooked, rinsed under cold water, and drained
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1 c. shredded Napa cabbage
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1 c. carrots, peeled and sliced into strips with a vegetable peeler
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1 c. thinly sliced cucumbers (lemon cucumbers, if in season)
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1 handful fresh greens
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2 T. fresh basil, torn
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2 T. fresh mint, torn
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2 T. salted roasted peanuts, chopped
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1 lime, cut in half for squeezing over
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Place the chicken in the bottom of a large salad bowl and toss with a few tablespoons of the dressing.
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Top with the following layers: rice noodles, Napa cabbage, carrots, cucumbers, greens, basil, mint, and peanuts.
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To save for later, cover tightly and chill until ready to eat. Toss with dressing and squeeze lime over just before serving.
Do'stlaringiz bilan baham: |