Chicken cabbage mango salad
Chicken cabbage mango salad is so refreshing and crunchy with contrasting flavors and textures. It is a beautiful salad with vibrant colors and it tastes as great as it looks.
Servings: 4 people
Calories:
Ingredients
- 1 chicken breast
- 1 small piece of ginger
- 1 shallot
- 3/4 teaspoon salt (divided)
- 4 teaspoons fish sauce
- 3 cups finely shredded red cabbage (about 1/4 of a cabbage)
- 1 mango (unripe mango works best)
- 1/3 cup roughly chopped mint
- 1/3 cup roughly chopped cilantro
- 1/4 cup roughly chopped Thai basil
- 3 tablespoons lime juice (juice of about one lime)
- 1/2 teaspoon sugar
- roasted peanuts, crushed (unsalted)
Instructions
- Place chicken breast in a pot and add enough water to cover it. Add ginger, shallot, 1/2 teaspoon of salt, 1/2 teaspoon of fish sauce. Bring to a boil, then reduce to low heat. Cover and simmer until chicken is cooked through, about 15 minutes. When chicken breast is fully cooked, transfer to an ice bath to stop cooking. Once it's cool, shred the chicken, put in a clean mixing bowl.
- While chicken is being cooked, place shredded cabbage in a colander and add 1/4 teaspoon of salt. Let stand for 5-10 minutes then drain, put in the mixing bowl.
- Peel and cut mango into thin strips. Place in the mixing bowl.
- Add mint, cilantro and Thai basil to the mixing bowl.
- Whisk together lime juice, sugar and the remaining fish sauce. Add the dressing and mix well to combine. It's best to taste as you add the dressing and adjust to taste.
- Transfer to a serving plate, add crushed roasted peanuts and enjoy.
Notes
If you don't want the red cabbage to be too crunchy, you can add the dressing to the cabbage only, mix and let it sit for 5-10 minutes before adding remaining ingredients. It will become softer.