Vietnamese Chicken Salad
I love a good chicken salad! This one is an entire meal by itself or pair it with a cup of soup.
gluten free
Ingredients - Makes 4 large salads / six smaller.
1/3 cup fresh lime juice
3 tbsp fish sauce (Substitutes: soy sauce or rice vinegar)
1 & 1/2 tsp sugar
2 garlic cloves, finely chopped
3 cups shredded, cooked chicken
1/2 medium head of green or red cabbage - shredded
4 carrots, shredded
2 jalapeño peppers, seeded and thin sliced or fine chopped
1 cup fresh basil, rough chopped
1 cup fresh cilantro, rough chopped
1 & 1/2 cups peanuts, chopped
lime wedges for garnish
Steps for Preparation
1/3 cup fresh lime juice
3 tbsp fish sauce (Substitutes: soy sauce or rice vinegar)
1 & 1/2 tsp sugar
2 garlic cloves, finely chopped
3 cups shredded, cooked chicken
1/2 medium head of green or red cabbage - shredded
4 carrots, shredded
2 jalapeño peppers, seeded and thin sliced or fine chopped
1 cup fresh basil, rough chopped
1 cup fresh cilantro, rough chopped
1 & 1/2 cups peanuts, chopped
lime wedges for garnish
Steps for Preparation
- In a large bowl, stir together lime juice, fish sauce or substitute, sugar and garlic until sugar is dissolved.
- Add the chicken and all the vegetables and herbs. Add in 3/4 cup of the chopped peanuts - reserved the rest.
- Toss everything together and use the rest of the peanuts and lime wedges as garnish on top of individual salads.