Servings:4
用明亮的越南风味打扮烤鸡胸肉。该沙拉是由包装的凉拌卷心菜混合物制成的，搭配新鲜的薄荷和香菜，松脆的花生以及淡淡的鱼露和米饭醋。
Prepare a medium grill fire.
用砂浆和杵，将葱，墨西哥胡椒，糖和1/8茶匙磅重。胡椒粉直到葱非常柔软（但不腌制），并释放液体。转移到一个大碗中，搅拌入醋和鱼露。
Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.
Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.
This salad is a one-dish meal on its own, but for heartier appetites, pair it with a crisp baguette. Or serveCoconut Rice Pudding with Mango对于甜点。
If you don’t have a grill, you can cook the chicken indoors on a ridged grill pan over medium-high heat for the same amount of time.
This is one to keep. Perfect for a quick and flavor packed lunch.
This was really a nice dish with one adjustment.
在调味料中添加了更多糖。否则，鱼露和醋的组合只是苛刻。这个在我的“重复”框中赢得了一个位置。
The fish sauce taste did not work for me and I should have doubled the amount of cabbage.
This dish is incredible - so many flavors and textures that come together very nicely. Also very quick and easy. I hardly have made this since weve had kids since it isnt really kid friendy (quite spicy) but I do miss making it!
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