Chicken salad is the way to go when talking about leftovers. A glance at that dried leftover grilled chicken sitting there in the fridge, and no ideas on how to make it better. Poor grilled chicken, nobody knows what to do with you. Should we just heat it up in the microwave and eat it? Perhaps with some BBQ sauce on the side would make it better? Then this chicken salad is perfect for your leftover chicken. It is fast because it is made with leftover food and sautéed for a couple of minutes.
Grilled chicken can be such a delicacy when properly seasoned and grilled. There are many processes going through during grilling of chicken, but the one that seems to matter the most is the heat applied to the grilling process and as well the time. Both are constraints for a properly grilled meat. The heat, whether direct or indirect, is dependent on the thickness of the meat that will be cooked. The time needs to be taken into consideration because if the meat is left for too long or not long enough grilling may be too dried or not cook enough. For more information on the matter, click here.
Now that a little was talked about the grilling process, let’s jump to a very important component of the dish, the dua gia. Displayed in the photo below, the dua gia is a Vietnamese pickled mixture, which can accompany many dishes such as roast pork. Find the dua gia in the supermarket, specifically on the pickle section. It is not fair to compare the supermarket and the homemade version of the dua gia because homemade food always takes the prize home. However, the supermarket dua gia is fast to make this salad, and for places where bean sprouts are not available, like Angola, it is definitely convenient. Make homemade dua gia, but take time into consideration because it will only be ready after 24 hours. Find a homemade dua gia in the recipe section. It is up to you if you want the homemade or supermarket version. Whatever you choose, make it DELICIOUS.
Chicken Salad with Dua Gia
- 4 cups bean sprouts
- 2 cups carrots, peeled and in Julienne style
- 1-2 medium red onions, thinly sliced
- 1 1/2 cups baby corn
- Bunch of green onions
- Bunch of cilantro
- 1-2 cups warm water
- 1 cup white vinegar
- 2 tablespoon lemon juice
*Make the Vietnamese Salad a day before
- 1 1/2 cups of shredded leftover grilled chicken
- Olive oil
- 1 cup of dua gia
- Salt and Pepper
- 1 tablespoon of parsley, chopped
- 1 medium yellow onion, sliced
Rinse all of the vegetables, drain the water and place them inside of a bowl with lid. In a separate bowl, mix the water, vinegar and lemon. Dissolve the sugar and salt into the water mixture. Afterwards, add the salt and sugar to help tone down the acidity and as well to be to his/her taste. Add the water mixture to the vegetables in the bowl. Cover the bowl and let rest in the refrigerator for at least a day.
In a pan, sauté the onions with the olive oil for 2-5 min in medium heat. Add the shredded chicken to the pan, stirring it constantly. After 2 min remove it from the stove and place the chicken in the glass bowl. After cooling the sauté a little, add the dua gia and parsley to the bowl, and taste it for additional seasoning. If the quantity of dua gia is not enough, feel free to add more. Serve it as it is, or with some toasted bread. Enjoy it!
Before you go, I would like to ask the following questions:
- Have you ever done dua gia? What is the method you use?
- What do you usually do with leftover food?
Until next time, Hungry people.