A vibrant and refreshing Vietnamese-inspired chicken salad, perfect for a light meal or side dish.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the chicken.
Season the chicken breasts with salt and pepper, then roast them in the oven until fully cooked, about 20-25 minutes.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken cool, then slice it thinly on the bias.
Slicing against the grain makes the chicken more tender.
In a small bowl, whisk together minced garlic, sugar, lime juice, fish sauce, and a touch of water to create the dressing.
Adjust the sweetness and acidity to your taste by adding more sugar or lime juice.
In a large bowl, combine the shredded cabbage, mint leaves, and cilantro leaves.
Toss the herbs gently to avoid bruising them.
Add half of the dressing to the cabbage mixture and toss to coat evenly.
Let the mixture sit for a few minutes to absorb the flavors.
Arrange the cabbage mixture on a serving platter.
Use a large platter to spread the salad evenly for a better presentation.
Top the salad with sliced red onion, chili pepper, cucumber, carrot, red bell pepper, and the sliced chicken.
Arrange the toppings artistically for a visually appealing dish.
Drizzle the remaining dressing over the salad and garnish with roasted peanuts.
Crush the peanuts slightly for a more even distribution.
Serve immediately and enjoy your vibrant Vietnamese-inspired chicken salad!
Serve with a side of lime wedges for an extra citrus kick.
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