Citrus Chicken Salad Print Email

1 pound chicken
1 head of garlic
1 white onion, thinly sliced
1/4 pomelo or 1/2 white grapefruit, sectioned
1 cup shredded carrot
1 cup shredded cabbage
1/2 cup fresh basil
1/2 cup fresh cilantro
1/4 cup fresh oregano
2 tablespoons rice vinegar
fresh chili sauce to taste
a good shake of the fish sauce bottle
freshly squeezed lime juice to taste
sea salt and pepper to taste
drizzle of sesame oil

Peel the garlic and set aside two cloves. Boil the chicken with remaining whole cloves of garlic. Do not overcook chicken; let cool and cut into thin strips.

Mince the remaining two cloves of garlic and combine with cooled chicken in a bowl. Save a pinch of each herb for garnishing, and chop the rest into small pieces; add to the bowl. Toss in the onion, pomelo, carrot, cabbage and rice vinegar. Stir thoroughly; add chili sauce, fish sauce, lime, salt and pepper according to your preference. Drizzle with sesame oil and let the mixture sit at least half an hour. Before serving, add more lime, fish sauce, sesame oil and/or chili if necessary to bring out the flavors.

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