Cool & crunchy chicken salad recipe

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

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.