How To Make Vietnamese Chicken Salad
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 cucumber, sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped roasted peanuts
- for the dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 Thai chili, finely chopped (optional)
Instructions
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Grill or pan-fry the chicken breasts until cooked through. Allow to cool, then thinly slice.
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In a large bowl, combine the salad greens, shredded carrots, cucumber slices, bell pepper slices, mint leaves, cilantro leaves, and sliced chicken.
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In a separate small bowl, whisk together the fish sauce, lime juice, rice vinegar, honey, minced garlic, and chili (if using) to make the dressing.
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Pour the dressing over the salad and toss to coat evenly.
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Garnish with chopped roasted peanuts.
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Serve immediately and enjoy!
Nutrition
- Calories : 240kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 54mg
- Sodium : 852mg
- Total Carbohydrates : 22g
- Dietary Fiber : 5g
- Sugar : 12g
- Protein : 25g
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