This salad is quickly thrown together but deeply satisfying, with crunchy fresh veggies and a tangy and spicy dressing. It’s a great lunch or dinner when you have some left over cooked chicken.
On the Ingredients
- Cilantro is what we in the US usually call the leaves of coriander plant. Of all herbs and spices, cilantro is known for having two separate groups of people, those who like it and those who think it tastes like soap. While tastes and preferences are highly individual, the differing opinion of cilantro actually has a genetic component. Most people report cilantro as having a fresh citrus flavor, while a smaller faction taste and smell a soapy quality that is rather unpleasant (read more). If you’re one of these people and have been told you’re wrong for claiming the taste, rest assured that your flavor receptors are built differently. Meanwhile, if the taste is pleasantly citrusy to you, you can be happy to enjoy some health benefits of cilantro. Research has shown that cilantro may help reduce the risk of heart disease, diabetes, obesity, and seizure severity. It may also help with energy levels and healthy hair and skin (read more on the benefits).
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Fish sauce is a liquid condiment made from fish or krill aged up to two years. It has a robust flavor and aroma and is packed with umami, which comes from its high glutamate content. It’s used heavily in East and Southeast Asian cuisine, particularly in Myanmar, Cambodia, Laos, the Philippines, Thailand, and Vietnam. The Red Boat brand, which we carry at the Co-op, is Vietnamese style and made on the island of Phu Quoc. It’s known as a premium brand. As for the health benefits, fish sauce is amino acids, omega-3, iron, and vitamin B12. It’s also high in sodium, though, so check the label if you’re watching your sodium intake.
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Sriracha is a type of hot sauce that comes from Thailand. It’s made with chili peppers, vinegar, garlic, and sugar and is a great all-purpose hot sauce.
Vietnamese-Style Crunchy Chicken Salad
6
servings20
minutes30
minutesThis salad is quickly thrown together but deeply satisfying, with crunchy fresh veggies and a tangy and spicy dressing. It's a great lunch or dinner when you have some left over cooked chicken.
Ingredients
- Salad Ingredients
3 cups shredded cooked chicken (about two breasts)
2 medium carrots (grated)
1 cup chopped cilantro
1/2 a red onion (thinly sliced)
1 cucumber (sliced into match sticks)
1/2 a red bell pepper (thinly sliced)
6 large napa cabbage leaves (thinly sliced)
1/3 cup chopped roasted peanuts
- Dressing
1 clove of garlic (grated)
1/2 tsp salt
1/4 cup lime juice
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp honey OR 2 tsp monk fruit sweetener
1/2 tbsp chili oil OR sriracha
Directions
- Combine all the salad ingredients except the peanuts.
- Mix together the dressing ingredients and toss with the salad.
- Serve with peanuts on top, and enjoy!
Notes
- Nutritional Info Per serving (approx. 6 serving)
Unmodified recipe:
215 Calories
21g Protein
10g Total Fat
10g Carbs
Recipe with sugar substitute:
204 Calories
21g Protein
10g Total Fat
8g Carbs
