Brian and Mary’s Vietnamese Chicken Salad

Submitted by: COLUMBIA MAYOR BRIAN TREECE AND MARY PHILLIPS

Their Food Story:

This fresh-tasting chicken salad is a favorite of ours, both at home on hot summer nights or at church or boy scout potlucks.  The salad is dressed with a tangy, mildly hot, mildly sweet lime juice and fish sauce dressing:

Vietnamese Chicken Salad

Ingredients:

• 2 pounds deboned cooked chicken.  (We use a rotisserie chicken)

• 3 tablespoons fresh lime juice

• 3 tablespoons Thai or Vietnamese fish sauce

• 2 tablespoons rice vinegar

• 1 teaspoon sugar

• 2 or 3 bird or serrano chiles, minced

• 2 cloves garlic

• 3 shallots, thinly sliced

• 1 cup bean sprouts, rinsed

• 2 cups shredded napa or Savoy cabbage

• 2/3 cups cilantro leaves

• Freshly ground black or white pepper

Instructions:

Remove and discard the chicken skin, pull meat off the bones and into shreds.  There should be about 2 cups of meat.
In a small bowl, stir together the lime juice, fish sauce, vinegar, sugar, chiles, and garlic.  Separate the shallot slices into rings, then add to the dressing.  Let stand for 30 minutes, if you have time.

Blanch the bean sprouts in boiling water for about 30 seconds, then refresh with cold water and drain thoroughly.  In a large bowl, combine the chicken, bean sprouts, cabbage, and herbs.  Pour the dressing over and toss gently to blend well.

Mound the salad decoratively on a plate.  Grind pepper over if you wish, and garnish with mint leaves.