Karin Calloway

Food columnist for The Augusta Chronicle.

Try Vietnamese Chicken Salad for lunch at the office

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If you’re looking for something different to pack for lunch at the office, this week’s Vietnamese Chicken Salad is crisp and packed with vegetables and has a light, delicious dressing with a bit of a punch.

This week's Vietnamese Chicken Salad is crisp and packed with vegetables and has a light, delicious dressing with a bit of a punch.  TODD BENNETT/STAFF
TODD BENNETT/STAFF
This week's Vietnamese Chicken Salad is crisp and packed with vegetables and has a light, delicious dressing with a bit of a punch.

The base for the salad is finely shredded cabbage, so you can throw this together on a Sunday and keep enjoying a crispy salad throughout the workweek.

Convenience products make the salad a snap to prepare. Pick up a package of angel hair shredded cabbage and a rotisserie chicken from the supermarket as the base.

The salad can be eaten right away, but the flavors really meld if it can rest in the fridge for a couple of hours or overnight.

Pack it for lunch at the office or for your next picnic at the lake.

VIETNAMESE CHICKEN SALAD (GOI-GA)

  • 2 cups shredded cooked chicken breast meat
  • 1 10-ounce package finely shredded cabbage
  • 1 bunch mint leaves, washed and cut into thin slivers
  • 3 green onions, thinly sliced
  • 1 carrot, peeled and shredded
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic, about 1 large clove
  • ¼ cup rice vinegar
  • 2 tablespoons lime juice

Chopped red Fresno chili or jalapeno pepper, or to taste

In a large bowl, combine chicken, cabbage, mint, green onions and carrots.

Whisk the sugar, oil, garlic, rice vinegar, lime juice and chili together in a small bowl.

Pour dressing over the salad and toss lightly.

Makes 8 servings.

WHAT’S COOKING?

Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wed­nes­days during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental dish.

Food writer Karin Calloway will re-create your dish, and we’ll feature it on the Wednesday food page.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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