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Chef Marcus Samuelson

 Inspired by Vietnamese summer salads, this dish gets its bold flavor from fresh limes, pungent fish sauce and spicy jalapeno in the vinaigrette.

 

 

I added carrots for some color and sweetness and sprinkle the salad with roasted peanuts for texture and bite.If you prefer a lighter meal, you can omit the chicken or substitute grilled shrimp or tofu for protein.

 Cool & Crunchy Chicken Salad Recipe

Servings:2
Calories:150 per serving
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Ingredients

  • 1 cup cabbage, shredded
  • 1 cup bok choy, finely chopped
  • 1 cup carrot, shredded
  • 1 tbsp kimchi, chopped
  • 2 sprigs fresh cilantro
  • 2 sprigs Thai basil
  • 1 jalepeno, thinly sliced
  • 1 chicken breast, grilled after rubbed with 1 tbsp olive oil, ½ tsp chili powder, 1 tsp chopped mint
  • Vinaigrette (recipe follows)

Vinaigrette

  • 1 tsp jalapeno, finely chopped
  • 1 tsp ginger, finely chopped
  • 1 clove garlic, finely chopped
  • juice of 1 lime
  • 2 tsp mirin
  • 2 tbsp olive oil
  • 4 drops fish sauce
  • 1 tsp salt
  • ½ tsp sesame oil

Directions

1. Season chicken with chili powder, mint and olive oil and grill 6-8 minutes per side.
2. While the chicken grills, toss the vegetables, kimchi and herbs in a large bowl.
3. Add the vinaigrette to the salad and combine well.
4. Arrange slices of chicken on a plate and add dressed salad on top. Garnish with mint, cilantro and peanuts and serve cold or room temperature.

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