Goi Ga (Vietnamese Chicken Salad)

Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 4 cups Green cabbage
• 1 cup Carrots
• 0.5 cup Red bell pepper
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 3 tablespoons Fish sauce
• 3 tablespoons Lime juice
• 2 tablespoons Sugar
• 2 cloves Garlic
• 0.25 teaspoon Red chili flakes
• 1 tablespoon Vegetable oil

Instructions

1. 1Place the 1.5 lbs of boneless, skinless chicken breasts in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot, let it cool for 10 minutes, then shred it into bite-sized pieces.
2. 2While the chicken is cooling, shred the 4 cups of green cabbage and the 1 cup of carrots. Finely dice the 0.5 cup of red bell pepper.
3. 3In a large bowl, combine the shredded chicken, shredded 4 cups of green cabbage, shredded 1 cup of carrots, diced 0.5 cup red bell pepper, 0.25 cup mint leaves, and 0.25 cup cilantro.
4. 4In a small bowl, whisk together the 3 tablespoons of fish sauce, 3 tablespoons of lime juice, 2 tablespoons of sugar, 2 minced cloves of garlic, and 0.25 teaspoon of red chili flakes until the sugar is dissolved.
5. 5Pour the dressing mixture over the salad ingredients in the large bowl. Toss everything together gently but thoroughly to ensure the dressing coats all the ingredients.
6. 6Serve the Goi Ga immediately.

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