A Squared: What's For Dinner Wednesday: Vietnamese-Style Chicken Salad

Wednesday, July 18, 2012

What's For Dinner Wednesday: Vietnamese-Style Chicken Salad

One of the wonderful things about living in Chicago (especially in the summer) is that there is always something going on-- and a lot of the time it is cheap and/or free. In the summer the Chicago Park District hosts a Movies in the Park series so almost every night of the week you can go to some park around Chicago and watch a free movie on the big screen al fresco. As you are well aware, it's been a busy summer for us but we finally made the 5 minute walk down the street to our neighborhood park for a screening of The Fugitive last night. Can you believe I have never seen The Fugitive before?

It was hot and muggy, but it's always fun to change things up with a casual mid-week date night.  And the price is certainly right for our responsible adult budget.  We brought our beach chairs, bug spray, and a picnic dinner and had a great time.  I found a great recipe in Food Network Magazine for Vietnamese Chicken Sandwiches that I had made and we both actually reall enjoyed.  Even Alex had seconds!  However, they were tough to eat as sandwiches so I suggest serving over lettuce as a salad with bread on the side or inside of a whole wheat wrap. 

Vietnamese-Style Chicken Salad

  • 1/2 small red onion, thinly sliced
  • 2 medium carrots, shaved into ribbons with a vegetable peeler
  • 4 radishes, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/3 cup light mayonnaise
  • Juice of 2 ripe limes
  • 2 tsp. honey
  • 2 Tbs. chopped gherkins, plus 1 Tbs. brine from the jar
  • 1/2 tsp. Kosher salt
  • 3 cups shredded chicken (1 rotisserie chicken breast should yield plenty of white meat)
  • 1/4 cup chopped fresh cilantro
  • 1 Tbs. Sriracha
  • 6 cups mixed greens or romaine lettuce
  • Crusty bread, for serving
Soak the red onion, carrots, radishes, and bell pepper in ice water for 5 minutes, then drain. Whisk mayonnaise, the lime juice, honey, cornichons and brine, Sriracha, and salt in a large bowl. Add the chicken, onion, carrots, radishes, red pepper, and chopped cilantro and toss.  Serve over lettuce with bread on the side and enjoy.

Derived from original recipe courtesy of Food Network Magazine, 2012.

1 comment:

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