One of my personal goals this year has been to figure out a way to take all the odd's and end's leftovers we seem to possess at the end of each week and turn them into AN ACTUAL MEAL. Not hodge-podge of assorted bites but rather something new and different and special.
Nothing like being forced to think creatively.
This new goal has forced me to Google things like "What to do with leftover INSERT ITEM HERE" because by Friday my head hurts, I am exhausted, and thinking about making dinner involves more work then I am capable of at that moment . This is why I need the good people at Google to tell me what to do with leftover cabbage, some roasted chicken, and any other pantry items they think I should use. My faith in them proved to be a good thing as my search led me to Vietnamese Chicken Salad.
I generally shy away from shredded foods (to this day I refuse to order sandwiches with shredded lettuce) but as I am nearing 30, I feel it's time I branch out a bit more. What's life without trying something new? And you know what - this was one of the best (and easiest) things I've made all month.
Leftover roast chicken is tossed with shredded cabbage and carrots (and some peanuts for crunch!) and dressed in a funky dressing that is both sweet, spicy, tart, and bright. It's the perfect dish for January when the winter doldrums have hit and you are craving something bright.
Vietnamese Chicken Salad
Serves 2 Generously
For the Salad
1 1/2 cups roasted chicken, diced (white, dark, or a combination of both works!)
1/2 head green cabbage, thinly sliced (shredded)
2 carrots, shredded
2 tablespoons cilantro, chopped
1/3 cup roasted salted peanuts
2 Thai chiles, minced
For the Dressing
2 tablespoons sugar
Juice of 1 lime
1 tablespoon rice vinegar
2 tablespoons fish sauce
1 tablespoon sesame oil
In a small bowl, combine all of the dressing ingredients and stir to combine.
Toss all of the salad ingredients in a large bowl. Pour the dressing over the ingredients. Toss to combine. Eat immediately.