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Susan Sugarman, senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.
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Susan Sugarman, senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.

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Susan Sugarman, senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.

Martha Stewart

Vietnamese Chicken Salad


Ingredients
Gluten free ∙ Serves 4
Meat
  • 1 Chicken breast, skinless and boneless
Produce
  • 2 Carrots, large
  • 1/2 cup Cilantro, fresh leaves
  • 1 clove Garlic
  • 1/2 cup Mint, fresh leaves
  • 1/3 cup Peanuts, roasted
  • 1 Red bell pepper
  • 1 Red onion, small
  • 6 cups Savoy cabbage
  • 1/2 Seedless cucumber
Condiments
  • 3/4 tsp Chile paste
  • 2 tbsp Fish sauce, Asian
  • 3 tbsp Lime juice, freshly squeezed
Baking & Spices
  • 1 Chile pepper, fresh red or green small hot
  • 1 1/2 tbsp Sugar
Oils & Vinegars
  • 3 tbsp Peanut oil
  • 1 tbsp Rice-wine vinegar

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