Vietnamese Chicken Salad (Gỏi Gà Bắp Cải)

Here is a recipe for Vietnamese Chicken Salad (Gỏi Gà Bắp Cải):

Ingredients:

• 2 chicken breasts, poached or roasted
• 4 cups napa cabbage, thinly sliced
• 1/2 cup carrot, julienned
• 1/2 cup red onion, thinly sliced
• 1/4 cup mint leaves, torn
• 1/4 cup cilantro leaves, chopped
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fried shallots, for garnish
• Nuoc Cham dressing, for serving

Instructions:

1. To make the Nuoc Cham dressing, combine 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons sugar, 1 tablespoon rice vinegar, and 1 teaspoon minced garlic in a small bowl. Whisk until well combined. [Image of Vietnamese chicken salad ingredients]
2. Shred the chicken breasts.
3. In a large bowl, combine the cabbage, carrot, red onion, mint leaves, cilantro, and roasted peanuts. Add the shredded chicken and toss to coat.
4. Drizzle with Nuoc Cham dressing and toss to combine.
5. Garnish with fried shallots and serve immediately.

Tips:

• For a more flavorful salad, marinate the chicken in the Nuoc Cham dressing for at least 30 minutes, or up to overnight.
• If you don't have napa cabbage, you can substitute other types of cabbage, such as red cabbage or green cabbage.
• You can also add other vegetables to the salad, such as cucumber, radishes, or bell peppers.
• Serve the Vietnamese chicken salad with your favorite rice or noodles.

Enjoy!