Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Yield: Makes 4 Servings
Cuisine: Vietnam
Ingredients: Salt and freshly ground pepper; Asian fish sauce, 2 tablespoons; Lime, 1 large; Peanut oil, 6 tablespoons (3 fl oz/90 ml); Sugar, 1 tablespoon; Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat; Napa cabbage, 2 cups (6 oz/185 g) shredded or thinly sliced; Green (spring) onions, 4, white and pale green parts, thinly sliced; Fresh cilantro (fresh coriander), ¼ cup (⅓ oz/10 g) chopped; Roasted peanuts, ¼ cup (1½ oz/45 g) coarsely chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Lime, 1 large
Peanut oil, 6 tablespoons (3 fl oz/<

Asia
Vietnam
Dinner
Gluten-free
South East Asia

Method

Make the vinaigrette

Grate 1 teaspoon zest and squeeze 2 tablespoons juice from the lime into a small bowl. Add the oil, fish sauce, and sugar and whisk until blende