Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1 head of romaine lettuce, chopped
- 1 cup of shredded carrots
- 1 cup of sliced cucumber
- 1 cup of sliced red bell pepper
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of chopped fresh mint
- 1/4 cup of chopped peanuts
- 1/4 cup of fried shallots
For the Nuoc Cham:
- 1/4 cup of fish sauce
- 1/4 cup of fresh lime juice
- 2 tablespoons of sugar
- 1 garlic clove, minced
- 1 small red chili, minced
Special equipment needed:
- Grill pan or outdoor grill
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. Season the chicken breasts with salt and pepper, and grill for 6-8 minutes on each side, or until cooked through. Let the chicken rest for 5 minutes before slicing into thin strips.
3. In a mixing bowl, combine the chopped romaine lettuce, shredded carrots, sliced cucumber, sliced red bell pepper, chopped cilantro, and chopped mint.
4. In a separate mixing bowl, whisk together the fish sauce, fresh lime juice, sugar, minced garlic, and minced red chili until the sugar has dissolved.
5. Add the sliced chicken to the bowl with the salad ingredients, and toss with the Nuoc Cham dressing.
6. Divide the salad into four bowls, and top each bowl with chopped peanuts and fried shallots.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Chicken breasts can be substituted with tofu or shrimp.
- Romaine lettuce can be substituted with mixed greens.
- Red bell pepper can be substituted with sliced radishes or jicama.
- Peanuts can be substituted with cashews or almonds.
- Fried shallots can be omitted if desired.
Variations:
- Add sliced avocado or mango for a sweet and creamy addition.
- Use a different type of herb, such as Thai basil or parsley, for a different flavor profile.
- Add cooked vermicelli noodles for a heartier salad.
Tips and tricks:
- Make sure to let the chicken rest before slicing to ensure it stays juicy.
- Double the recipe for meal prep or to serve a larger crowd.
- Use a mandoline to slice the vegetables thinly and evenly.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl and let guests serve themselves.
- Arrange the salad ingredients in a colorful and visually appealing way.
Garnishes:
- Chopped peanuts and fried shallots
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice or rice noodles
Troubleshooting advice:
- If the Nuoc Cham dressing is too salty, add more lime juice and sugar to balance it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Vietnamese cuisine is known for its fresh and vibrant flavors, and this salad is a perfect example of that.
Flavor profiles:
- This salad is sweet, salty, sour, and spicy all at once, with a variety of textures from the crunchy vegetables and peanuts.
Serving suggestions:
- Serve the salad as a light and refreshing lunch or dinner option.
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Region: Vietnamese