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Vietnamese Chicken & Mint Salad

Servings: 4 as a full meal or 8 as a side dish


INGREDIENTS

  • Salad Dressing
  • 13 g (1 tbsp) sweetener
  • 30 g (2 tbsp) Thai or Vietnamese Fish Sauce
  • 36 g (2 tbsp) lime juice
  • 5 g (1 tsp) lime zest
  • 15 g (1 tbsp) rice vinegar or white vinegar
  • 8 g (1 pepper) serrano pepper – minced
  • 8 g (1 tsp) garlic - grated
  • 3 g (1/2 tsp) salt - ground fine
  • 1 g (½ tsp) black pepper
  • 15 g (1 tbsp) water
  • Crispy Shallots
  • 50 g (2 shallots) shallots – cut into rings
  • 72 g (1/3 cup) olive oil (for frying and rest for salad)
  • Salad
  • 600 g (1 1/3 lb) green cabbage – cut into thin shreds
  • 400 g (14 oz) chicken breast – either rotisserie or poached
  • 70 g (1 medium) carrot – cut into thin matchsticks
  • 50 g (½ medium) red onion – cut into thin ribbons
  • 8 g (1/3 cup) cilantro leaves – rough chopped
  • 5 g (¼ cup) mint leaves – rough chopped
  • OPTIONAL: not included in macros
  • 50 g (¼ cup) smoked almonds or peanuts – rough chopped
  • 1 lime cut into 8 wedges – squeeze over salad

DIRECTIONS

  • Salad Dressing
  • 1.   To a small mixing bowl, add all of the salad dressing ingredients. Stir well and set aside

  • Crispy Shallots
  • 2.   Place a small frying pan on stovetop set to medium high. Pour the oil into the pot and when the oil is sizzling, drop in the shallots. Toss as the shallots are frying to a deep golden brown. Use a slotted spoon to scoop out the shallots and transfer onto a paper towel to drain

  • Salad
  • 3.   To a large salad bowl, add the cabbage, chicken, carrots, onion, cilantro, mint leaves and chopped almonds or peanuts

  • 4.   Pour the salad dressing and leftover oil from frying the shallots over the ingredients in the bowl. Toss well. Use your hands to gently squeeze the cabbage and toss from the bottom. Distribute the salad among 4 large bowls if serving as a meal. Or, divide into 8 portions if serving as a side dish. Divide the fried crunchy shallots among the servings. Enjoy!
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

     
     

MACRONUTRIENTS CHART

FYI

Leftovers should be covered and refrigerated, and will keep for about 5 days.

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  • By Angela Wilkes
  • Cuisine: Vietnam
  • Category: Salads
  • Created: May 12, 2023

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