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Vietnamese Cabbage Chicken Salad
Ingredients:
- (1 lb.) boneless chicken breast, or 2 cups cooked, shredded chicken
- (3 Tbsp.) freshly squeezed lime juice
- (2 Tbsp.) fish sauce
- (1 Tbsp.) white vinegar, cider vinegar, or freshly squeezed lime juice
- (1 Tbsp.) sugar
- (1/2 tsp.) black pepper
- (3/4 cup) onion, very thinly sliced
- (2 cups) finely shredded green, savoy, or Napa cabbage
- (2 Tbsp.) yeast (bread machine, rapid rise, or active dry)
- (3/4 cup) shredded carrots
- (1/2 cup) fresh mint leaves, cilantro, or basil leaves, coarsley chopped
- (1/2 cup) rau ram leaves (optional)
- (3 Tbsp.) roasted and salted peanuts, coarsely chopped (optional)
Preparation Time
About 15 minutes
Cook Time
About 15 minutes
Instructions
- 1Place chicken into a medium saucepan with 2-3 cups water. Place over medium high heat to boil, then reduce heat and simmer 10-15 minutes.
- 2In a medium bowl, stir together lime juice, fish sauce, vinegar, sugar and pepper until dissolved. Toss in
onion, set aside.
- 3Shred chicken when cool. Add to onion mixture, along with cabbage, carrots, mint and herbs, toss to coat. Serve with peanuts on top and enjoy!
Nutritional Information
Serving Size: 1/6 of salad
Amount Per Serving:
- Calories 206
- Total Fat 3.5 g
- Total Carbohydrate 14 g
- Protein 29 g
- Cholesterol 78 mg
- Sodium 760 mg
- Fiber 2 g
Additional Information
Recipe Category: Salad
Recipe Subcategory: Salads with Poultry
Recipe Ethnicity: Asian
Dietetic Info:
- Glycemic Index:
- Gluten Free: No
Vegetarian/Allergen Info: Contains Poultry, Fish
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe