I have a confession to make. One of the last things on my priority list is working out and, for me, eating salads every day gets OLD. I do, however, try to make a point to have a salad for lunch as much as possible. That means, I have to keep them interesting! I can’t eat the same salad every day. I just can’t. I’ll get burnt out and then just not eat salad at all. One of my favorite salads of all time is a Grilled Pork Vietnamese Salad. It’s savory and fresh, but it’s a little hard to throw together for a quick lunch. This post focuses on a similar salad that’s much easier to put together but with the same satisfaction. Note to self: Make Grilled Pork Vietnamese Salad soon and write a new post.
This salad uses a simple dressing that is packed with flavor and putting the salad together requires minimal slicing and dicing. I always try to make extra so I can have a salad or two prepped for the following days. This helps keep me motivated to eat salads. I realize that I sound like I’m hard to motivate. That’s because I am. sigh
This salad is light yet filling. It’s exciting yet simple. I hope you try it and enjoy it as much as I do!
Vietnamese Chicken Salad
- 1 inch knob Grated Ginger
- 1 Clove Grated Garlic
- 2 Tbs Fresh Lime Juice
- 2-3 Tbs Fish Sauce (recommended brand: Three Crabs)
- 2 Tbs Honey (or more to taste)
- 1 Tbs Water
- 1 tsp Red Pepper Flakes
- 3 Tbs Olive Oil
- Using a zester/grater, grate Ginger and Garlic into a salad dressing shaker, mason jar or add to a bowl. If you don’t have a zester/grater, just finely mince.
- Add remaining ingredients and shake vigorously if using dressing shaker or mason jar. If using a bowl, add all ingredients EXCEPT oil and stir to combine. Now, slowly add in Oil while whisking to emulsify.
- Store in refrigerator until ready to use.
- 6 cups thinly sliced Napa Cabbage
- 2 cups cooked or rotisserie Chicken, shredded
- 1/3 cup shredded Carrots
- 1/3 English Cucumber, seeded and sliced (approx 1 cup)
- 1/4 cup Thai Basil, chopped
- 1/4 cup Cilantro, chopped
- 3 Scallions, chopped
- 1/4 cup unsalted Peanuts, chopped
- Add all ingredients to a bowl and toss with desired amount of Dressing. *Note, only add dressing if planning on eating right away. If saving for later, store dressing separately.
- Top with additional Scallions and Peanuts, if desired.
Let me know if you like it- Happy Noshing!