Vietnamese style Chicken Salad

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

  • Servings: 1-2
  • Difficulty: Easy
  • Print

 

Dressing Ingredients

  • 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

Dressing Directions

  1. 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.
  2. 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.
  3. Store in refrigerator until ready to use.

Salad Ingredients

  • 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
  • Dressing

Salad Directions

  1. 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.
  2. Top with additional Scallions and Peanuts, if desired.

Let me know if you like it- Happy Noshing!

 

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2 thoughts on “Vietnamese style Chicken Salad

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