Vietnamese Chicken Salad

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November 14, 2017

Recipe by A Saucy Kitchen

Ingredients

Poached Chicken:

2 skinless chicken breasts | 350 grams or use leftover roast/rotisserie chicken

salt & pepper

Salad:

4 shallots | 100 grams peeled very thinly sliced

¼ teaspoon salt

4 cups | 400 gramsChinese cabbage or green cabbage core removed, leaves finely shredded

2 large carrots cut into matchsticks, peeled and julienned

1/3 cup | 10 grams cilantro chopped

1/4 cup | 5 grams Vietnamese mint or regular mint that you can find at the grocery store

1/3 cup | 40 grams roasted peanuts roughly chopped, plus extra to serve can sub with Cashews if Strict paleo

Freshly ground black pepper

Dressing:

3 tablespoons Fish Sauce

3 tablespoons freshly squeezed lime juice

1 tablespoon rice vinegar

2 tablespoons sugar/coconut sugar or 1 tablespoon honey

1 teaspoon minced or chopped garlic about 2 cloves

2 bird's-eye chillies for less spicy try 1/2 -1 jalapeño instead, finely chopped

Directions

1For directions visit A Saucy Kitchen

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