Name: Vietnamese Chicken Salad Recipe
Total time: 20 min
Yield: 4
Cuisine: Vietnamese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Vietnamese Chicken Salad.

How to make Vietnamese Chicken Salad Recipe

Food & Wine

Crawler

Vietnamese

<p>Learn how to make Vietnamese Chicken Salad.</p>

Non Vegetarian

Boneless,  Skinless Chicken Breasts

Canned low sodium chicken broth or homemade stock

Scallions including green tops,  chopped

Salt

Green Cabbage,  Shredded

Carrots,  grated

Chopped fresh mint and/or cilantro

Lime juice

Soy sauce or asian fish sauce

Dried Red Pepper Flakes

Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.

step 1

In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.

step 2