Description
A vibrant, herbaceous salad with tender shredded chicken, crisp Napa cabbage, fresh herbs, and a zesty lime-fish sauce dressing. This quick, high-protein dish combines cooling mint, earthy cilantro, and roasted peanuts for an authentic Vietnamese flavor experience in under 15 minutes.
Ingredients
2 cups shredded cooked chicken (rotisserie or poached)
1 head Napa cabbage, julienned
1 cup carrots, julienned or thinly sliced
1 cup cucumber, julienned
1/4 cup roasted unsalted peanuts, crushed
1/4 cup fresh mint leaves
2 tbsp fresh cilantro, chopped
2 tbsp Lime juice (about 1–2 limes)
1 tbsp fish sauce
1 tbsp honey or palm sugar
1 tsp chili flakes (or to taste)
1 tsp sesame oil (optional)
1 clove garlic, minced (optional)
Instructions
Shred chicken and set aside. Cut cabbage, carrots, and cucumber into thin matchsticks.
In a large bowl, combine cabbage, carrots, cucumber, mint, and 1 tbsp of the cilantro.
In a small bowl, whisk together lime juice, fish sauce, honey, chili flakes, sesame oil (if using), and garlic (if using) to create the dressing.
Toss salad with 1 tablespoon dressing (add more as needed) and stir in shredded chicken until combined.
Sprinkle with crushed peanuts and remaining cilantro before serving. Serve immediately or refrigerate for up to 24 hours.
Notes
For meal prep, store undressed salad and dressing separately in airtight containers.
Substitute chicken with tofu or shrimp for a non-meat version.
Use a mix of radishes or bell peppers for added crunch.
Adjust chili to taste; remove seeds for milder heat.
- Prep Time: 15
- Category: trends
- Method: Assembling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 4500mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg