Description
Vietnamese Chicken Salad is a refreshing and vibrant dish bursting with flavor.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups green or Napa cabbage, thinly sliced
- 2 medium carrots, grated
- 1 red bell pepper, diced
- ½ cup fresh cilantro leaves, chopped
- ½ cup roasted peanuts, chopped
- 3 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp brown sugar
- ½ tsp chili flakes (adjust to taste)
Instructions
- Cook the chicken in salted boiling water for about 15 minutes or until fully cooked. Let cool and shred.
- While the chicken cools, prepare the cabbage, carrots, bell pepper, and cilantro.
- In a small bowl, whisk together fish sauce, lime juice, sugar, and chili flakes.
- In a large bowl, combine shredded chicken with vegetables. Drizzle dressing over the mixture and toss gently.
- Top with chopped peanuts before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and tossing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg