Goi Ga (Southeast Asian Chicken Salad)
This light and healthy chicken salad is bursting with flavor thanks to the use of fresh garden herbs. It’s delicious served warm, at room temperature or chilled. Fish sauce is available in the Asian aisle of most supermarkets.
2 chicken breasts (1 to 1½ lbs.), cut into thirds
1 whole sweet onion, thinly sliced
2 tablespoons apple cider
5 tablespoons fish sauce, divided use
3 tablespoons sugar, divided use
4 tablespoons olive or vegetable oil, divided use
½ head of cabbage, thinly sliced
1 bunch (about 1 cup) cilantro, chopped
1/2 cup basil, chopped
1/2 cup mint (use more than one variety if available)
5 tablespoons lemon juice
1/2 cup chopped peanuts
1 to 2 chile peppers, seeded and minced (optional)
Boil chicken in water until done, about 10 minutes. Drain. When cool enough to handle, shred chicken with forks.
While chicken cooks, marinate onion for 15 minutes in apple cider, 2 tablespoons fish sauce, 1 tablespoon sugar and 2 tablespoons olive oil. Drain.
Combine chicken, cabbage and herbs in large bowl. Make dressing by combining lemon juice, 3 tablespoons fish sauce, 2 tablespoons sugar and 2 tablespoons olive oil. Toss dressing with chicken, cabbage and herbs. Place on serving dish, garnish with chopped peanuts and minced chile, if using, and serve.
Source: Minh Peng