Vietnamese Mango Chicken Salad (Print Version)
# Ingredients:
→ Dressing
01 -
1/4 cup sugar
02 -
3 tablespoons water
03 -
1/4 cup fish sauce (preferably nuoc mam or nam pla)
04 -
2 tablespoons rice vinegar
05 -
1 1/2 tablespoons fresh lime juice
06 -
1/2 teaspoon red pepper flakes
07 -
2 cloves garlic, freshly grated
→ Salad
08 -
4 ounces rice noodles
09 -
1 large ripe mango, julienned (use 2 if they're small)
10 -
10 ounces cooked shredded chicken (rotisserie chicken works well)
11 -
4 cups Napa cabbage, finely chopped or shredded
12 -
2 carrots, grated
13 -
1/4 cup fresh cilantro, chopped
14 -
1/4 cup scallions, chopped
15 -
1/4 cup fresh mint leaves, chopped
16 -
1 cup crispy wonton strips
# Instructions:
01 -
In a small saucepan, combine the sugar, water, fish sauce, and rice vinegar. Heat over medium heat, stirring gently until the mixture just starts to come to a boil. Immediately remove from heat - don't let it boil too long. Stir in the lime juice, red pepper flakes, and grated garlic. Set aside and allow the dressing to cool to room temperature before using.
02 -
Prepare the rice noodles according to package directions. Usually this involves soaking in hot water for 6-10 minutes until tender but not mushy. Rinse under cold water to stop the cooking process, then drain thoroughly and set aside.
03 -
In a large bowl, combine the cooked rice noodles, julienned mango, shredded chicken, Napa cabbage, grated carrots, and the chopped herbs (cilantro, scallions, and mint). Toss gently to mix all ingredients evenly.
04 -
Just before serving, drizzle the dressing over the salad and toss well to coat all the ingredients. Top with the crispy wonton strips. Serve immediately to maintain the best texture and freshness.
# Notes:
01 -
This versatile salad can be made with or without chicken and is equally delicious both ways.
02 -
The dressing can be made ahead and stored in the refrigerator for up to 2 weeks.
03 -
For a more substantial meal, double the amount of chicken or add grilled shrimp.