Vietnamese Chicken Salad

3 chicken breasts
2 tablespoons fish sauce (alternatively soy sauce)

4 cups Napa cabbage, finely sliced or shredded
2 carrots, cut into matchsticks
2 cucumbers, cut into matchsticks
2 cups fresh mint leaves or Vietnamese coriander, loosely packed
1/2 cup roasted peanuts, chopped

4 tablespoons fish sauce (alternatively soy sauce)
4 tablespoons water
2 red chili, deseeded and finely chopped
1 tablespoon fresh ginger, grated
1 large garlic clove, minced
2 teaspoons fresh lime juice
2 teaspoons honey

Serves 4
Marinade the chicken in fish sauce for 20 minutes. Grill until tender, about 10-15 minutes. Let cool, then shred. Set aside.

In a small bowl, combine all ingredients for the dressing.

Just before serving, combine shredded cabbage, carrots, cucumbers, and mint leaves in a serving bowl. Pour enough dressing over the shredded chicken, so it's well coated. Add chicken to the salad, then sprinkle with roasted peanuts. Add more dressing to the salad if needed. Serve immediately.

© Anja's Food 4 Thought. Recipe from