Ok ok ok, I don’t think a meal out there exists that is healthier AND tastier than this Vietnamese Chicken Salad! Please correct me if I’m wrong :P.
Happy 2019 pals! New year new you, right? You’ve probably made promises to yourself along the lines of that “this year I’m going to eat healthy, workout and be #fit”. Even though I’m not one to make resolutions and instead strive to be better every day. You can still call me your fairy godmother because I’m here to help you achieve your goals of eating healthy with this awesomely healthy but even more awesomely tasting Vietnamese Chicken Salad. And for anyone thinking “salads are boring, who wants to eat a bunch of lettuce” get ready to eat your words. This salad is a flavour BOMB.
P.s is awesomely a word?
This Vietnamese Chicken Salad starts off with a base of cabbage, cucumber, carrot and bean sprouts (hello veggies!) Mint, coriander and green onions are added for extra flavour but they also make the salad super refreshing and are like super good for you! Add poached chicken (healthiest way to cook chicken) for some protein and
drizzle soak everything in the spicy, salty, garlic-y, tangy dressing. So DAMN good! You’re going to feel like a brand new person after eating this salad.
You might think that Vietnamese cuisine is complex and yes some dishes are but this Vietnamese Chicken Salad isn’t! Chop up your ingredients, poach some chicken, make the dressing, throw vegetables in a bowl, add dressing and BOOM you’re done. You could probably do it with your eyes shut, though I don’t recommend doing that.
Because we’re using cabbage instead of lettuce you can meal prep the shit out of this recipe without worrying about it going limp! Healthy lunches all week? YES PLEASE, YES TO THE HELL YES!
WATCH THE FULL RECIPE FOR VIETNAMESE CHICKEN SALAD HERE:
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
- 1/4 inch ginger, sliced
- 2 chicken breast
- 2 carrots cut into matchsticks
- 2 lebanese cucumbers cut into matchsticks
- 1 cup bean sprouts
- 1/2 large cabbage (any colour) shredded
- 4 spring onions chopped
- 1/2 bunch coriander chopped
- 1/2 bunch mint leaves chopped
- 1/4 cup roasted peanuts chopped
- 1/4 cup fish sauce
- 1 tbsp sugar
- 1/2 cup water
- 2 cloves garlic minced
- 2 birdseye chili’s minced
- 1/4 cup fresh lime juice
Make the dressing by slowly bringing the fish sauce, sugar and water to the before the boiling point in a small pan. Set aside to cool then add the garlic, chilli and lime juice.
Add the ginger to a saucepan along with 1 litre (4 cups) of water. Bring to the boil and then add the chicken breast, turn down to a simmer and cook for 5 minutes. Remove heat and let chicken cool in liquid (about 20 mins)
Remove the chicken from the liquid and shred. In a mixing bowl combine chicken, carrot, cucumber, sprouts, cabbage, spring onions, and herbs. Drizzle with dressing and toss. Top with chopped peanuts.