Chicken cabbage mango salad

Chicken cabbage mango salad is so refreshing and crunchy with contrasting
flavors and textures. It is a beautiful salad with vibrant colors and it tastes
as great as it looks.

Servings: 4 people

Author: Sophie Pham

Course:

Salad Appetizers and Side dishes

Cuisine:

Vietnamese

Instructions

1 Place chicken breast in a pot and add enough water to cover it. Add ginger,
shallot, and 1/2 teaspoon of salt. Bring to a boil, then reduce to low heat.
Cover and simmer until chicken is cooked through, about 15 minutes. When chicken
breast is fully cooked, transfer to an ice bath to stop cooking. Once it's cool,
shred the chicken, put in a clean mixing bowl.
2 While chicken is being cooked, place shredded cabbage in a colander and add 1/4
teaspoon of salt. Let stand for 5-10 minutes then drain, put in the mixing bowl.
3 Peel and cut mango into thin strips. Place in the mixing bowl.
4 Add mint, cilantro and Thai basil to the mixing bowl.
5 Whisk together lime juice, sugar and the remaining fish sauce. Add the dressing
and mix well to combine. It’s best to taste as you add the dressing and adjust
to taste.
6 Transfer to a serving plate, add crushed roasted peanuts and enjoy.

Chicken cabbage mango salad

Course:

Cuisine:

🧂 Ingredients

Instructions

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