Vietnamese-Style Summer Chicken Salad

Ingredients

• Chicken fillet 1 piece
• Lemon ½ pieces
• Garlic 2 cloves
• Chinese green beans 10 oz
• Spanish onions ½ heads
• Sweet Pepper 1 piece
• Cucumbers 1 piece
• Carrot 1 piece
• Mild Chili Spice 1 piece
• Fresh Mint 1 bunch
• Cilantro 1 bunch
• Lime 1 piece
• Rice Vinegar for Sushi 2 spoons
• Fish Oil 0 fl oz
• Sesame Oil 0 fl oz
• Sugar 1 tablespoon
• Peanut Sprouts 0 oz
• Bay leaf 1 piece

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

In a saucepan with salted water, add the chicken breast, half a lemon, a bay leaf, and 1 clove of garlic. Bring to a boil, cover with a lid, and immediately remove from heat. Let it sit for 20–25 minutes.

Step 3

Shred the cabbage.

Step 4

Grate the carrot into thin strips.

Step 5

Cut the cucumber in half, remove the seeds, and slice it into half-moons.

Step 6

Slice the bell pepper and onion into thin strips.

Step 7

Remove the stems from the herbs.

Step 8

Finely chop half of the chili pepper and slice the other half into rings. Mince 1 clove of garlic.

Step 9

Prepare the dressing. Combine sesame oil, the juice of a whole lime, rice vinegar, fish sauce, sugar, garlic, and finely chopped chili pepper. Mix thoroughly and let sit for 10 minutes.

Step 10

Remove the chicken breast from the water and shred it into strips.

Step 11

Combine the vegetables, herbs, and chicken, then mix with half of the dressing and let it sit for 5 minutes.

Step 12

Serve the Vietnamese-style summer salad with chicken, drizzled with the remaining dressing and sprinkled with peanuts.