Name: Vietnamese Chicken Salad
Cook time: 1 hr
Total time: 1 1/2 hrs
Yield: Makes 8 servings
Ingredients: 2 tablespoons fresh lime juice; 2 tablespoons finely chopped garlic; 1 tablespoon finely chopped peeled ginger; 1 teaspoon finely chopped fresh red chiles (preferably Thai or cayenne), or to taste; 1 whole chicken (about 3 1/2 pounds); 1 (2-pound) green cabbage; 1/2 pound carrots; 1 tablespoon sugar; 1/3 cup Asian fish sauce; 1/4 cup packed light brown sugar; 1 tablespoon finely chopped fresh red chiles (preferably Thai or cayenne); 2 teaspoon finely chopped peeled ginger; 1 garlic clove, finely chopped; 5 tablespoons fresh lime juice; 2/3 cup coarsely chopped salted roasted peanuts; 1/2 cup packed torn basil leaves; 1/2 cup packed torn mint leaves; an adjustable-blade slicer; lime wedges; thinly sliced fresh red chiles (optional)

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Photo by Romulo Yanes

Since emigrating from Vietnam in the 1970s, Kia Dickinson has been generously sharing her incredible recipes with everyone she meets, including food editor Ian Knauer. This colorful mix of moist poached chicken, cabbage, carrots, and fresh herbs tossed with a wild, tongue-searing dressing is the quintessential summer salad—cool, colorful, and very fresh. When preparing this recipe, Dickinson uses the leftover poaching liquid to make rice.

Cooks' note:

• Chicken can be marinated up to 1 hour.
• Chicken and vegetables can be cooked 1 day ahead. Chill separately (covered once cool).
• Dressing can be made 1 day ahead and chilled in an airtight container.

Recipe notes

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