Gluten-Free Vietnamese Chicken and Cabbage Salad (Gỏi Gà)

Ingredients

• 2 whole Chicken breasts
• 4 cups Green cabbage, shredded
• 1 cup Carrots, shredded
• 0.5 whole Onion, thinly sliced
• 0.5 cup Mint leaves, chopped
• 0.5 cup Cilantro leaves, chopped
• 0.25 cup Fish sauce
• 0.25 cup Lime juice
• 1 tbsp Sugar
• 1 clove Garlic, minced
• 0.25 cup Roasted peanuts, chopped

Instructions

1. 1Place the 2 whole chicken breasts in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pot and let it rest for 5 minutes before shredding or dicing it.
2. 2In a large bowl, combine the 4 cups of green cabbage (shredded), 1 cup of carrots (shredded), 0.5 whole onion (thinly sliced), 0.5 cup of mint leaves (chopped), and 0.5 cup of cilantro leaves (chopped).
3. 3In a small bowl, whisk together the 0.25 cup of fish sauce, 0.25 cup of lime juice, 1 tablespoon of sugar, and 1 clove of garlic (minced) until the sugar is dissolved. This is your dressing.
4. 4Add the cooked and shredded chicken to the large bowl with the cabbage mixture.
5. 5Pour the prepared dressing over the chicken and cabbage mixture. Toss everything together gently until well combined.
6. 6Sprinkle the 0.25 cup of roasted peanuts (chopped) over the top of the salad.
7. 7Serve the salad immediately.

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