As a welcome addition to your Summer salad repertoire, try this Asian inspired minty salad with fresh, nutty and aromatic flavors of the Orient. The salad packs a flavorful combination of toasted sesame, chili, garlic, Thai fish sauce and lime juice and is served with tender marinated chicken skewers. If that’s not enough, it’s then topped with a crunchy and zesty sprinkle. All your taste senses of sweet, salty, tangy and spicy will tingle with enjoyment as you munch on each forkful!
The Vietnamese Salad Dressing does double duty as a marinade for chicken breast as well as adorning the refreshing salad. The Sesame Citrus Sprinkle provides a final burst of flavor and I found this recipe in a recent Bon Appetit magazine feature. You could substitute toasted and chopped peanuts for the Citrus Sprinkle if you prefer.
This is a quick and easy salad to put together making it a perfect recipe for Summer entertaining. However you need to plan ahead as the chicken must marinade for at least one hour to tenderize and pick up flavor.
INGREDIENTS FOR VIETNAMESE SALAD DRESSING
Makes 1 cup
2 Hot Thai Chilli (seeded and finely minced)
2 large Clove Garlic (peeled and finely minced)
2 Tablespoon Granulated Sugar
3 Tablespoons Rice Wine Vinegar
3 Tablespoons Lime Juice
3 Tablespoons Thai Fish Sauce
3 Tablespoons Vegetable Oil
1 Tablespoon Toasted Sesame Oil
1/2 teaspoon Cracked Black Pepper
INGREDIENTS FOR CHICKEN SKEWERS
1 1/2 lbs Chicken Breast cut into 1/4″ slices across the breast
4 Tablespoons Vietnamese Salad Dressing (divided use)
2 Tablespoons Honey
Wooden or Bamboo Skewers soaked in water for 30 minutes
INGREDIENTS FOR SALAD
Any combination, and as much as you would like:
Shredded Napa Cabbage
Good handful of fresh Mint, roughly chopped
Good handful of fresh Cilantro, roughly chopped
Thinly sliced Scallions
Carrots either shredded or cut into thin matchsticks
Thinly sliced Red Bell Pepper
Thinly sliced Radishes
Peeled and thinly sliced cucumber
Sweet Corn Kernels
Thinly sliced Hot Thai or Serrano Chili Pepper
Toasted chopped Peanuts (optional)
INGREDIENTS FOR SESAME CITRUS SPRINKLE
2 Tablespoons Toasted Sesame Seeds
1 Tablespoon thinly sliced Chives
1 teaspoon Aleppo Pepper Flakes (or Mild Red Pepper Flakes)
1/2 Teaspoon finely grated Lime (or Lemon) Zest
1 Teaspoon Salt
1) VIETNAMESE SALAD DRESSING: In a medium size bowl whisk all ingredients and cover until ready to use. 3 Tablespoons of the Dressing will be used to marinade chicken, plus 1 additional Tablespoon for brushing onto Skewers as they cook. 4 to 5 Tablespoons to toss in the Salad. I store mine in a screw top Mason jar in the refrigerator – it will keep fresh for up to 3 days.
2) CHICKEN SKEWERS: A) Place the chicken slices in a large, resealable plastic bag and pour over 3 Tablespoons of prepared Dressing. Squeeze out as much air as possible before sealing the bag and massage the marinade into the chicken pieces. Place the bag onto a plate and refrigerate for at least one hour or up to four hours.
B) Thread pieces of chicken onto Skewers (wavy pattern) until all the chicken is used up. Make sure the chicken is evenly spread out on the skewer so the chicken pieces cooks at the same time.
C) Place prepared chicken skewers on an oiled wire cooling rack and place under a preheated broiler (low-medium heat) and broil for 2 minutes on each side, or until starting to lightly brown. Turn over again and brush with half of the reserved Tablespoon of Dressing, drizzle each Skewer with a little honey and cook for a further 2 minutes. Turn over Skewers and repeat with remaining marinade, then drizzle with honey. The chicken is cooked when it’s golden brown and firm to the touch.
3) SESAME CITRUS SPRINKLE: Mix all ingredients together in a small bowl, cover and refrigerate until ready to serve. Best made on day of serving but will store for one day in the refrigerator.
4) When ready to serve, toss all salad ingredients with 2 tablespoons Asian Dressings in a large bowl. Divide between serving plates. Top with cooked chicken skewers and garnish with Sesame Citrus Sprinkle and extra sliced scallions and chili peppers if desired. Serve extra Dressing on the side for guests to add to their plates. Enjoy!