How To Make Vietnamese Cabbage-and-Chicken Salad
Enjoy refreshing greens Vietnamese-style in this cabbage and chicken salad that’s made from shredded chicken served over tangy veggies.
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes.
Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.
Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with vinegar, fish sauce, lime juice, and the remaining salt. Toss and let stand for 10 minutes.
Add the carrots, radishes, scallions, 1½ cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining sesame oil.
Serve the salad topped with the chicken and the remaining herbs. Enjoy!
- Calories: 403.75kcal
- Fat: 18.21g
- Saturated Fat: 4.21g
- Trans Fat: 0.12g
- Monounsaturated Fat: 7.12g
- Polyunsaturated Fat: 5.37g
- Carbohydrates: 33.04g
- Fiber: 12.47g
- Sugar: 15.28g
- Protein: 29.91g
- Cholesterol: 72.57mg
- Sodium: 1569.40mg
- Calcium: 240.62mg
- Potassium: 1229.26mg
- Iron: 8.02mg
- Vitamin A: 524.81µg
- Vitamin C: 104.70mg
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