VIETNAMESE CHICKEN SALAD
15
Jun 2021

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SaleCanada Inc.

VIETNAMESE CHICKEN SALAD

YIELDS

Makes 5 cups

INGREDIENTS

  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha sauce
  • ½ teaspoon fish sauce
  • 4 tablespoons grapeseed or vegetable oil
  • 4 cups steamed chicken*, cut into small cubes
  • ½ cup julienne-cut carrot (about 1 medium)
  • 1 cup julienne-cut red cabbage (about 1 small wedge from a medium head)
  • ½ cup fresh mint leaves, chopped
  • ½ cup fresh cilantro leaves, chopped

NUTRITIONAL INFORMATION

Nutritional information per serving (based on 10 servings):
Calories 144 (46% from fat) • carb. 3g • pro. 17g
• chol. 43mg • fat 7g • sat. fat 1g • sod. 74mg
• calc. 40mg • fiber 1g

INSTRUCTIONS

*See steaming guide on page 8 for directions.

  1. Put the lime juice, sriracha, fish sauce and oil together into a large mixing bowl and stir.
  2. Stir together the chicken, carrot, cabbage, mint and cilantro. Toss to thoroughly combine.
  3. Taste and adjust seasoning as desired.


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