Vietnamese Style Chicken Salad - Robert Sinskey Vineyards & Wilding Farm
Fresh chicken breast, Napa cabbage, cucumber, and herbs in a zesty lime vinaigrette make this Vietnamese-style salad a delightful mid-summer treat. Serves 4-6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.robertsinskey.com.
Ingredients
- 1 pound cooked shredded chicken breast
- 5 cups shredded Napa cabbage
- 1 large carrot, peeled and shredded
- 1 medium English cucumber, slice thinly
- 3 large green onions, cut into 2-inch lengths and julienned or ½ cup thinly slice red onion
- ½ cup loosely packed chopped cilantro
- ¼ cup packed torn basil leaves, optional
- ¼ cup packed julienned mint leaves
- ½ cup lightly chopped toasted pine nuts, cashews or dry roasted salted peanuts
- Lime Vinaigrette
- Lime wedges
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