Dinner Under 30 With Tyson® - Vietnamese Chicken Salad & Vietnamese Lemongrass and Ginger Chicken Skewers

#AD      I'm getting Back To Routine with Tyson® .As we dive into a new year, let's make some tasty meal preps for the week!  Today I'm making a traditional Vietnamese chicken salad and grilled lemongrass chicken skewers marinated in a savory & sweet brown sauce along with some fresh jasmine rice. 

What if I told you, you can make both of these dishes in under 30 minutes? By using Tyson® Grilled & Ready Chicken Breast Strips and Grilled & Ready Oven Roasted Diced Chicken Breast we're able to recreate these popular dishes on-the-go!  This will cut your cooking time in half without sacrificing any flavor which means you can spend more time with your family and friends!

I’m taking my traditional “Ga Chien Sa Ot” recipe and cooking them up as chicken skewers! For my Vietnamese Chicken Salad (Goi Ga Bap Cai, in Vietnamese) we’ll be doing this pretty traditional but just replacing the boiled chicken with Tyson® Grilled & Ready Chicken Breast Strips. We’ll also hand tear some of the chicken strips for a more authentic hand pulled dish. 

PS- Did I mention these are antibiotic and preservative free? Pick them up at your local Stop and Shop! 

#TysonbrandAtStopandshop  #reviveyourprotein #stopandshop

Vietnamese Salad- Ingredients

•  Tyson® Grilled & Ready Chicken Breast Strips (about 2-3 cups)

• 3 cups shredded green cabbage

• 1/2 cup shredded red/purple cabbage

• 1/4 cup shredded carrots

• 1/4 small sweet white onion (thinly sliced) 

• 1 bunch fresh mint

• 1 bunch Vietnamese cilantro (stems removed, or sub regular cilantro)

• Fried shallots (optional for garnishing) 

• Fried garlic (optional for garnishing) 

• Chopped roasted peanuts (optional for garnishing) 

NUOC CHAM DRESSING FOR SALAD- INGREDIENTS

• 1/2 cup fish sauce

• 1/2 cup white sugar

• 1/4 cup white vinegar

• 1 1/2 cup warm water

• Juice of one lime (about 2 tbs)

• 2 red thai chili peppers

• 3 garlic cloves (minced)

PREPARATION

1. For nuoc cham dressing for Vietnamese chicken salad: Mix fish sauce, white sugar, vinegar and warm water together. Mix until sugar has dissolved, then add red chili peppers and garlic. Taste, if it’s too salty from the fish sauce, add a little water and more lime to taste. For more heat, add more red chili’s. 

2. Slice green and red cabbage very fine and toss together in a bowl. Add mint and cilantro sprigs, carrots, onion, and toss to combine. 

3. Heat      Tyson® Grilled & Ready Chicken Breast Strips in microwave according to package. Let cool completely. Hand shred a few of the chicken strips for added texture.

4. Toss salad with shredded chicken and a few ladles of fish sauce.

5. Plate salad, garnish with a few springs of cilantro, scallions, mint, and a spoonful of fried shallots, garlic and/or peanuts. 

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Lemongrass Chicken Skewers- Ingredients

2-3 cups of Tyson® Grilled & Ready Oven Roasted Diced Chicken Breast

Marinade: 

2 minced garlic (1/2 tbs)
1 lemongrass stalk (1 tbs)
1 small knob ginger (1/2 tbs)
1 small red shallot (1 tbs)

2 tsp black pepper
2 tbsp fish sauce
2 tbs Maggi seasoning or light soy sauce
1 1/2 tbs light olive oil
1 tbs of lime juice (about 1/2 lime, save remaining wedges for garnish)
1 tbsp dark brown sugar

2-3 tbs high smoke point oil (tea seed oil or vegetable oil) 

Garnish:
Fried shallots (optional for garnishing)
Fried garlic (optional for garnishing)
Fried peanuts (optional for garnishing)
Scallions (thinly sliced, optional for garnishing) 

PREPARATION:

1. Mince garlic, lemongrass, ginger, and shallots and use a mortar and pestle to crush into a smoother paste. 

2. In a medium bowl add fish sauce, black pepper, Maggi seasoning or light soy sauce, light olive oil, brown sugar and lime juice. Mix well and add contents from mortar and pestle and combine well. 

3. Take 2-3 cups of  Tyson® Grilled & Ready Oven Roasted Diced Chicken Breast choose the biggest pieces) and defrost chicken breast cubes in the microwave according to the package. Let cool completely.

4. Pour over marinade, carefully mix/toss chicken in marinade and let marinate for about 30 min to 1 hour. 

5. Place chicken cubes and place onto skewers. Don’t overpack them. Set aside on a dish.

6. After all skewers are made, heat a cast iron skillet over high heat with oil. After the pan starts to smoke, swirl around oil and add skewers into the pan.

7. Let chicken skewers cook in a pan for about 30-60 seconds on each side just until edges begin to get a nice char (these are pre-cooked so you just want to give them a little char. Brush more marinade onto skewers so they don’t dry out. 

8. Lower heat down to medium. Add remaining marinade sauce into pan, remove chicken skewers and let marinade reduce down until slightly thickened and remove from stove.

9. Lather extra sauce onto chicken skewers, add fried garlic, fried shallots, and a sprinkle of green onions for garnish. Serve warm with a side of white jasmine rice.