Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Vietnamese Chicken Salad

Vietnamese Chicken Salad

40 Min(s)
What You Need
Select All
1 serving
Original recipe yields 1 serving
Salad
2 cups non-fat chicken broth
1 large boneless skinless breast of chicken
4 oz thin rice vermicelli or a bead thread noodles
1 Tbsp peanut oil
2 shallots, thinly sliced
6 garlic cloves, sliced paper thin
1/4 cup unsalted peanuts, chopped
1/2 med head green cabbage, finely chopped
4 scallions, thinly sliced
1/2 cup cilantro leaves
Dressing:
4 Tbsp seasoned rice vinegar
Juice of 2 limes
4 Tbsp pink grapefruit juice
2 tsp sugar
2 Tbsp cilantro, finely chopped
Pepper
Add To Shopping List
Let's Make It
1
Salad:
2
Bring chicken broth to a simmer in a shallow saucepan. Add chicken and reduce heat to very low. Simmer until cooked 8 to 10 minutes. Cool chicken on a plate. Shred chicken - dump out broth.
3
Soak rice noodles in hot water about 10 minutes, drain and set aside. Heat oil in medium pan over medium heat. Add the shallots and saute until nicely browned (4 min). Add garlic and cook till browned (1 - 2 min).
4
Dressing:
5
Whisk dressing ingredients until sugar dissolved.
6
Mix salad except shallots, garlic, pepper, and peanuts. Add dressing then shallots, garlic and peanuts before serving. This may take a lot of pepper.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews