chicken | soups salads

Saigon Chicken Salad

Prep Time: 10 minutes Cooking Time: 8 minutes 4 servings

Products Included In Recipe


8 Granny's Boneless, Skinless Chicken Thighs
1 tsp | 5 ml sesame oil
1 tsp | 5ml soya sauce
1 cup | 250 ml roasted peanuts
4 cups |950 ml savoy cabbage, shredded
1 carrot, shaved
1 red pepper, thinly sliced
2 green onions, sliced
1/2 cup | 120 ml cilantro leaves


1 tbsp | 10 ml brown sugar
1 garlic clove, crushed
1/4 tsp | 1.25 ml hot sauce
1 lime, juiced
2 tbsp | 30 ml soya sauce
2 tbsp | 30 ml rice vinegar


Prepare Chicken

Slice chicken thighs into thin strips.
In a skillet, heat sesame oil over medium heat. Add chicken and stir-fry for 3 minutes.
Add soy sauce, reduce heat and continue stir-frying until the liquid is absorbed. Stir in peanuts.


Combine brown sugar, garlic, hot sauce, juice of one lime, soya sauce and rice vinegar. Combine all ingredients and mix well.
In a large bowl, combine vegetables and toss with 1/2 the dressing.
Divide the vegetables on 4 plates and top with chicken. Drizzle remaining dressing over salad.

Recipe courtesy of Manitoba Chicken Producers