Name: Vietnamese Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2 to 4
Cuisine: Vietnam
Ingredients: 3 cloves garlic, peeled and smashed; 6-8 large basil leaves, finely chopped (about 2 tablespoons); Olive Oil Mayo; salt and ground black pepper, to taste; a few fresh basil leaves; 3 tablespoons dry roasted cashews, chopped; 1 large jicama; 1 tablespoon rice vinegar; 1 tablespoon fish sauce (I like Red Boat!); ½ tablespoon olive oil; 2 medium carrots, peeled and minced (about ½ cup); 1 red bell pepper, minced (about 1 cup); 4 scallions, thinly sliced (about ½ cup); 1 teaspoon whole peppercorns; 2 cups water; 1 pound boneless, skinless chicken breasts; 1 tablespoon lime juice; 10 fresh mint leaves, finely chopped (about 1 1/2 tablespoons); 1 jalapeño, seeds removed, minced (about 2 tablespoons); 1 tablespoon salt; 1 tablespoon coconut aminos; 2 cloves garlic, minced (about 2 teaspoons)

Preparation info

Serves
2 to 4

Difficulty
Medium
Ready in
35 min

Appears in

Well Fed 2

By Melissa Joulwan

Published 2013

About

Let’s get something straight: This is not authentic Vietnamese food. But it is inspired by a bahn mi sandwich I ate during a legendary vacation to New York City. The jicama is a sweet, crunchy foil for the peppery bite of the relish, and the smear of creamy mayo pulls it all together. Cool, crisp, flavorful, and light, these are easy to make and fun to eat. Some of the toppings might fall off on their way to your mouth, but that means after you’ve devoured your last bit of jicama, you can s