Cooking tips/notes: I think the very best way to prepare chicken breast for a dish like this salad is to roast it, bone in and skin on. Just place the chicken breast on a sheet tray, season with plenty of kosher salt and ground black pepper, and roast at 350 degrees for approximately 40 minutes or until the internal temperature hits 160 degrees. Prepared like this, the chicken breast has so much flavor and stays very juicy. One breast is enough for the amount required in this dish. It’s worth seeking out Red Boat Fish Sauce, a superior product and very inexpensive at Asian markets. A mandoline is a great tool to use for all the shredding needed to make this salad.
Ingredients for Dressing:
¼ cup fresh lime juice
2 tablespoons fish sauce
1 tablespoon sugar
¼ teaspoon ground white pepper
Ingredients for Salad:
¾ cup thinly sliced white onion
2 cups cooked, shredded chicken breast
2 cups shredded green, savoy, or Napa cabbage
½ heaping cup of mint leaves
½ heaping cup of basil leaves
½ heaping cup of cilantro leaves
¾ cup shredded carrots
¼ cup dry roasted and salted peanuts, coarsely chopped, divided
Mix all ingredients for dressing together and stir until sugar is dissolved.
Put sliced white onion into a medium bowl and add all of the dressing. Toss the onions to coat and set aside.
Place shredded chicken, shredded cabbage, mint, basil, cilantro, shredded carrots, and half of the chopped peanuts in a large bowl and toss everything together to mix. Add the onions, along with all of the dressing, and toss everything together.
Garnish with the remaining chopped peanuts and serve immediately.
Notes and Instructions
Recipe and photo credit: Traci Barr