Vietnamese Style Chicken and Cabbage Salad
Serves 2-4 depending on if its a side or full meal
2 cooked chicken breasts, shredded
1 small head Savoy Cabbage, thinly sliced (5 cups)
1 cup julienned carrots
6-7 green (spring) onions, thinly sliced long ways
1/4 cup Mint leaves, roughly chopped
1/4 cup Basil leaves, roughly chopped
1/4 cup Cilantro leaves, roughly chopped
Nước chấm Inspired Salad Dressing
1/4 cup water
3 tablespoons fresh lime juice (to taste)
2 tablespoons fish sauce
1 1/2 tablespoons honey (omit for 21DSD & Whole30 plans)
1/2 teaspoon apple cider vinegar
1 tablespoons Olive Oil (optional)
1/2 red seeded chili, chopped (optional)
To roast chicken breasts: Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through (165 internal temp), baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.
Thinly slice the cabbage, carrots and spring onion tops(the green parts) into long strips. Then roughly chop the herbs and place all the above ingredients into a large bowl.
In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well. Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce.
Play with the salad dressing ratios to suit your taste.
This recipe is Paleo, Grain/Gluten/Dairy/Egg/Nut Free