Vietnamese spicy chicken salad – detailed recipe cooking. 
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. boneless skinless chicken breasts
- 7 tbsp. l fresh lime juice
- 5 tbsp. l fish sauce
- 6 tbsp. l rice vinegar
- 3/4 Art. (approximately 1/2 bunch) shredded cilantro leaves (Separate and leave the stems)
- 3 tbsp. l Sahara
- 2 peeled and finely chopped chili peppers serrano
- 2 minced cloves of garlic
- 1/4 tsp crushed red pepper
- 1 tsp grated wasabi (optional)
- 1/2 sliced thinly sliced red onions Luke
- 4 tbsp. arugula
- 3 tbsp. chopped carrots
- 1/2 tbsp. chopped fresh mint leaves
- 1/4 Art. Shredded Fresh Thai Basil Leaves
- 2 thinly sliced diagonal stalks of green onions
- 1/4 Art. finely chopped roasted salted peanuts
- Goat cheese for decoration
- Crispy shallots: 2 thinly sliced large heads shallots
- Peanut butter for frying
Recipes with similar ingredients: chicken breasts, arugula, carrots, serrano pepper, shallots, garlic, lime juice, fish sauce, rice vinegar, peanut butter, red flakes, goat cheese, basil, cilantro, mint, wasabi, peanuts
Recipe preparation:
- Put the chicken breasts in a medium-sized pan and pour so much water to completely cover them. Add a tablespoon lime juice, a tablespoon of fish sauce, a tablespoon of rice vinegar and left cilantro stalks. Bring to a boil. Reduce heat and simmer at low boil, loosely covering the pan lid, 10 minutes Remove the pan from the heat and let the chicken stand in decoction 45 min. Remove the chicken and let it cool completely. Transfer the chicken breast into an airtight container and place in refrigerator until fully cooled, for at least 2 hours or night.
- In a bowl of inactive material, mix the remaining lime juice, fish sauce, rice vinegar, sugar, chili pepper, garlic, red pepper and wasabi (if used). Stir to sugar dissolved.
- In a large bowl, mix the leaves of arugula and cilantro, onions, carrots, mint leaves and Thai basil leaves. Shuffle. Add 1/3 of the mixture with lime and chili and mix. Before set for 10 minutes. in the fridge.
- Spread the salad evenly on 4 plates. Chop chicken breast into thin slices across the fibers and spread evenly on salad. Sprinkle with green onions, peanuts, goat cheese and crunchy shallots. Serve immediately with the remaining lime and chili sauce in a separate bowl so that you can season salad to taste. Crispy shallots: Heat peanut butter until 182 ° C. Put chopped shallots in batches and sauté until it will not become rosy and crispy, 1-1.5 minutes. Take out the bow with a slotted spoon or spoon to remove foam from the broth and transfer to paper towel to absorb excess fat. Salt to taste.
