Vietnamese Chicken Salad

Last Nov. Pete and I traveled to Vietnam and Thailand for 2 weeks. We just love all the amazing food we had on our trip. After coming back from our trip I developed an interest in trying to make Vietnamese and Thai dishes.

Vietnamese Chicken Salad is a very simple and healthy salad with bold flavors. You can serve this salad as a side dish or just have it alone. The salad can be refrigerated overnight and still taste great the next day.

Ingredients

For Salad:  
2 chicken breasts cooked, roughly shredded
1/2 head green cabbage thinly sliced
1 carrot matchstick-cut
1/3 onion finely chopped
1/3 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh cilantro

For dressing:
1 tablespoon finely chopped fresh chiles
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 garlic clove, peeled, minced
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons oil
1 teaspoon black pepper

Directions
1.In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, rice vinegar, lime juice, fish sauce, oil, and black pepper. Mix it really well until the sugar dissolves.
2.In a large bowl combine chicken, cabbage, carrot, onion, dry roasted peanuts and cilantro, tossing with tongs. Add the dressing the the salad mix and toss until everything is coated with the dressing.