Description
A fresh and flavorful Vietnamese Chicken Salad that combines shredded chicken with crisp vegetables and a tangy dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine the shredded chicken, cabbage, carrots, red bell pepper, cilantro, mint, green onions, and roasted peanuts. Toss gently to mix all the ingredients evenly.
- In a separate small bowl, whisk together the fish sauce, lime juice, sugar, sesame oil, minced garlic, and red pepper flakes until the sugar is dissolved.
- Pour the dressing over the salad mixture and toss well to coat all the ingredients.
- Let the salad sit for about 10-15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a vegetarian option, substitute the chicken with tofu or chickpeas.
- Add sliced avocado for extra creaminess and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Fat: 14g
- Carbohydrates: 10g
- Protein: 24g