Vietnamese chicken salad

cocina asiatica
Vietnamese cuisine
Vietnamese chicken salad
People 4
Portions 4
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prep time
40 min
cooking time
5 min
total time
45 min
prep time
40 min
cooking time
5 min
total time
45 min
  • 4 lean chicken fillets, Cooked
  • 1 cup celery, chopped fine
  • 2 medium-sized carrots, thin strips of 5 cm long
  • 1 cup of cabbage in thin strips
  • 1 small onion, in rings
  • 1/4 cup of fresh coriander leaves
  • 1/4 cup of fresh mint leaves, chopped
  • 3 tablespoons of extra-thin sugar
  • 2 tablespoons water
  • 1 spoonful of fish sauce
  • 1 tablespoon garlic, crushed
  • 2 tablespoons white vinegar
  • 1 red chilli, nuggetless and finely chopped
  • 2 tablespoons of peanut oil
  • 1 1/2 teaspoons minced garlic
  • l/3 cup roasted peanuts, chopped fine
  • 1 tablespoon of brown sugar or 2 teaspoons of extra-thin sugar
  1. Cut the chicken into thin, preferably elongated strips. Mix the chicken, the celery, the carrot, cabbage, the onion, coriander and mint in a large container.
To make the sauce
  1. Mix all ingredients in a small bowl, whisk until the sugar dissolves and all the ingredients are well mixed two. Put the sauce on the chicken, Remove. Put on the plate.
To make the dressing
  1. Heat the oil in a wok at moderate temperature. Add peanuts and sugar, Remove. Cool. Pour over the salad before serving.
  • Chicken, sauce and dressing can be prepared several hours before; adorn before serving.
Recipes easy to https://recetasdecocinafaciles.NET /

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