Vietnamese Chicken Salad
The Vietnamese Chicken Salad can be prepared by preparing the ingredients. You will need a couple of ingredients. The chicken, sliced cucumber, cilantro, and mint should be de-stemmed and roughly chopped. For the dressing, you'll need a few tablespoons of lime juice. Then, combine the shredded chicken, rau ram, lime juice, and peanuts. Then, add the chicken.
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Servings: 4 servings
Calories: 296kcal
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Equipment
Ingredients
- 1 lb chicken cooked shredded
- 1/4 cabbage sliced
- 1 carrot peeled and sliced 1/2 onion
- 1 cup herbs
- 3 tbsps peanuts roasted, chopped
- 3 tbsps fried shallots
- 1/2 lemon juice
- 4 tbsp white vinegar
- 2 tsp salt
- 3 tsp sugar
- 1 cup fish sauce dipping sauce
Instructions
- In a small bowl, combine, lemon juice, vinegar, salt and sugar. Stir until sugar and salt dissolves.
- In a large bowl, add cabbage, carrot, onion, herbs, chicken and vinegar mixture. Gently toss to well combined.
- Turn salad to a serving platter and sprinkle roasted peanuts, fried shallots and serve with fish sauce.
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Notes
You can prepare Vietnamese Chicken Salad using individual parts of a chicken. It's a great lunch or dinner for busy people. It's easy to prepare, and it's full of flavor. The shredded chicken can be frozen for 6 months, and you can use the rest for other dishes. It also tastes great cold. Just a few ingredients make this salad a delicious meal. Once you have prepared the ingredients, you're ready to add the dressing.
Nutrition
Serving: 4servings | Calories: 296kcal | Carbohydrates: 13g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 5856mg | Potassium: 677mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2974IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.