Vietnamese Chicken Cabbage Salad W/ Crispy Shallot

It’s obvious that I have an adoration for Vietnamese food. The flavors are so powerful and complex, yet so simple. That is this salad in a nutshell. It’s filling, yet lite and full of flavor on very little ingredients. I was going to add a little Sriracha to it, but since I love spice I decided to add chili oil and crushed red pepper along with the two Thai chilis.

1 medium chicken breast
Water for boiling
1 tbs fish sauce
2 tsp rice wine vinegar
½ tsp chili oil
1 tsp lime juice
1 ½ tsp white granulated sugar
¼ tsp garlic, minced
3 c slaw mix
⅓ c sweet yellow onion, thinly sliced
2 red Thai chilis, sliced
1 c cilantro, rough chopped
½ tsp crushed red pepper
¼ tsp 5 spice powder
¼ c dry roasted peanuts, chopped
Crispy shallots

Start this baby off by boiling the breast in water until done. I don’t season the water at all. Once cooked through, transfer the breast to a bowl and allow to cool. While the chicken is cooling, make the dressing for your salad. Combine the fish sauce, vinegar, oil, lime juice, sugar and garlic in a deep bowl. Mix well until sugar has dissolved. Add slaw mix, onion and Thai chilis. If your chicken has cooled, shred with two forks and add to mix. Add the cilantro, crushed red pepper, 5 spice and peanuts. Toss everything together until well combined. Divide evenly between 3-4 plates and sprinkle with crispy shallots. I usually make my own but, I bought a giant economy size container at the Asian market. They ended up being a great addition to a great salad. Enjoy!