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Chicken with Cabbage Salad(gỏi gà bắp cải)

8/24/2020

 
Prep time: 25 min
Cook time: 15 min

Serves: 4

Ingredients:

2 (about 250g each) single chicken breast fillets
1/4 savoy cabbage or head cabbage, finely shredded
110g (2 cups) bean sprouts
1 carrot, peeled, cut into thin matchsticks
1/2 cup fresh Vietnamese mint leaves
1/2 cup fresh coriander leaves
55g (1/3 cup) unsalted roasted peanuts, coarsely chopped

Dressing:
Jade Lemongrass Dipping Sauce

Preparation:

Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.

Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

For added heat add our Red Chili Sauce

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