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Vietnamese-Style Chicken Salad

Lori Longbotham
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Sliced (1/4 to 1/2 inch thick) chicken breast cutlets, boneless skinless thin thick

1/4 cup

Cilantro, fresh leaves

1

Jalapeno

1 cup

Mint, fresh leaves

1/4 cup

Peanuts, salted

3

Shallots, coarsely chopped (1/2 cup), small

3 tbsp

Fish sauce

1

Black pepper, Freshly ground

1 6 ounce package

Coleslaw mix

1 tbsp

Granulated sugar

1

Kosher salt

1/4 cup

Rice vinegar