Dinner Belle's Late Spring Vietnamese Salad

May 21, 2019

Kory Cheshier

Laura values eating local and organic. Try out her delicious and healthy recipe for a Late Spring Vietnamese Salad at home.

Kory Cheshier

Ingredients

1 pound boneless skinless chicken breast (marinaded for at least 2 hours and up to 12 hours in advance)

1 tablespoon grape seed oil

1 red onion, chopped

1 cup grated local carrots, from about 2-3 carrots

1/2 cup finely chopped red cabbage

1 bunch cilantro, chopped

1 bunch fresh mint leaves

1 bunch local pea shoots or 1 large cucumber seeded & cut into half moons

4 ounces peanuts (or cashews)

4 ounces watercress or arugula, loosely chopped,

4 cloves garlic, minced

2 inches of ginger, grated

1 cup lime juice

1/2 cup tamari or soy sauce

1/2 cup Kimchi Brine (Short Mountain Cultures) or 2 tablespoons fish sauce

1/4 cup local raw honey

A few drops toasted sesame oil, optional

1 small chile, cut into thin slices

Salt, to taste

Preparation

1. To prepare dressing, combine all ingredients; divide in half. Add 1 tablespoon salt to the half that you will be using as a marinade. Marinade the chicken for at least 2 hours and up to 12 hours.

2. Add oil to a skillet over medium-high heat. Add red onion and sauté 5 minutes until browned. Reduce temperature to medium-low and continue cooking, stirring occasionally, about 20 minutes more.

3. Discard marinade reserving chicken. Grill or sauté chicken on high heat for about 3 minutes on each side or until done.

4. To assemble salad, toss remaining ingredients together, top with the chicken and caramelized onions. Drizzle with dressing.