Vietnamese Chicken Salad Recipe
Packaged angel hair slaw and matchstick-cut carrots speed preparation for weeknight cooking.
Ingredients
- 1 pound skinless, boneless chicken breasts
- 1 1/2 cups chopped green onions, divided
- 1/4 cup fresh lime juice
- 3 tablespoons sugar
- 1 garlic clove, minced
- 2 tablespoons fish sauce
- 6 cups thinly sliced green cabbage
- 1 cup matchstick-cut carrot
- 3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
- 3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
- 1/2 cup finely chopped dry roasted peanuts
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh cilantro
Directions
- Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.
- Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.
- Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 63 | 35% |
| Total Fat 7.06g | 9% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 551mg | 23% |
| Potassium 447mg | 13% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 10.04g | 7% |
| Protein 16.55g | 26% |
