Dairy-Free Vietnamese Chicken Salad (Gỏi Gà)

Instructions

1. 1Place the about 680 g boneless, skinless chicken breasts in a pot. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the internal temperature reaches 74°C. Remove chicken from water and let it cool for 10 minutes, then shred or slice it.
2. 2In a large bowl, combine the 4 cups shredded green cabbage, 1 cup shredded carrots, 0.5 cup sliced red onion, 0.5 cup chopped fresh mint, and 0.5 cup chopped fresh cilantro.
3. 3Add the prepared shredded or sliced chicken to the large bowl with the vegetables and herbs.
4. 4In a separate medium bowl, whisk together the 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp sugar, 2 cloves minced garlic, 0.5 tsp red pepper flakes, and 2 tbsp water until the sugar is dissolved. This is your nuoc cham dressing.
5. 5Pour the nuoc cham dressing over the chicken and vegetable mixture in the large bowl.
6. 6Gently toss all the ingredients together until everything is evenly coated with the dressing.
7. 7Divide the salad among four plates and sprinkle the 0.25 cup chopped roasted peanuts over the top of each serving.

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