Vietnamese Chicken Salad

I told you I've been on a Vietnamese kick this summer! It's the fresh taste that Vietnamese brings to us by using herbs like mint and cilantro. Here is a super easy salad to make which most restaurants sell for about $8-10. There is no need to spend that much on one portion and you will see why!

If you are interested in cooking Asian food there a few ingredients that you will have to spring for, and by spring I mean pay $3 or less. Here they are: Fish Sauce, Oyster Sauce, Low Sodium Soy Sauce, Chili Garlic Paste and just a small jar of minced garlic and one jar of ginger. All of these last forever in the fridge so even if you don't use them often that is ok.

Off to the Asian market and here is what I picked up for the salad.

1 Head Napa Cabbage, shredded
Bean Sprouts
Shredded Carrots (2-3)
One Red Bell Pepper, sliced
Chicken breast

Handful of mint and cilantro, chopped

Dressing:
2 tsp chili garlic sauce
1 tbsp sugar
1 tbsp white wine vinegar
1 1/2 tbsp fresh lime juice
1 1/2 tbsp fish sauce
1 tbsp peanut oil
1/2 medium onion, sliced thin

Mix all of the dressing ingredients in a bowl and set aside. Make sure the sugar is dissolved. Yes, the onion is included!

In a larger bowl, mix the salad ingredients. You can really put what you like in here, but I like this mix, although, in my pic I forgot the red bell pepper. Mix all of the ingredients including most of the mint and cilantro. Dress the salad by pouring the dressing over, including the onions. Top of the salad with the rest of the mint and cilantro and voila!

Super easy Vietnamese Salad!