Vietnamese Chicken Salad
This Vietnamese Chicken Salad is loaded with fresh herbs, crunchy veggies, and shredded chicken, all tossed in a sweet-tangy fish sauce dressing.
Servings: 4
Ingredients
Salad
- 6 cups Napa Cabbage finely chopped
- 3 cups cooked chicken shredded
- 1 cup carrots shredded
- 1/2 cup red onion finely sliced
- 1/4 cup fresh cilantro coarsely chopped
- 1/4 cup fresh mint coarsely chopped
- 1/4 cup peanuts chopped
Dressing
- 2 Tablespoons granulated sugar
- 2 Tablespoons fish sauce
- 2 Tablespoons warm water
- 1 1/2 Tablespoons lime juice
- 1 clove garlic minced
- 1/2 serrano pepper minced
Instructions
- In a small bowl mix together all of the ingredients for the dressing. Let it set for at least 5 minutes, stirring every couple of minutes, until the sugar is dissolved.2 Tablespoons granulated sugar, 2 Tablespoons fish sauce, 2 Tablespoons warm water, 1 1/2 Tablespoons lime juice, 1 clove garlic, 1/2 serrano pepper
- Add the shredded cabbage to a large bowl. Top with chicken, carrots. onion, cilantro and mint. Toss to combine.6 cups Napa Cabbage, 3 cups cooked chicken, 1 cup carrots, 1/2 cup red onion, 1/4 cup fresh cilantro, 1/4 cup fresh mint
- Sprinkle peanuts over the top.1/4 cup peanuts
- Serve with a little of the dressing spooned over the top of each salad.
Nutrition
Calories: 298kcal | Carbohydrates: 18g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 822mg | Potassium: 770mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5950IU | Vitamin C: 38mg | Calcium: 139mg | Iron: 2mg
