Vietnamese Chicken Salad
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Vietnamese Chicken Salad
Serves 2
Dressing Ingredients
¼ cup fresh lime juice
1 tablespoon rice wine vinegar
2 tsp coconut aminos
2 tablespoons fish sauce (Red Boat sugar free version)
2 tablespoons honey (optional)
1 teaspoon minced garlic
1 teaspoon minced ginger
Salad Ingredients
1/4 napa cabbage, thinly sliced
1 bunch tuscan kale, ribs removed and sliced
1/2 english cucumber, quartered and sliced
1 cup shredded rotisserie chicken
1 carrot, outside peeled and shaved with peeler
2 scallions, sliced
1/2 cup bean sprouts
leaves from mint, basil and/or cilantro, roughly chopped or torn
1 package kelp noodles, rinsed (optional)
garnish:
1/2 cup salted roasted almonds, roughly chopped (optional)
1 red fresno chili or jalapeno, thinly sliced (optional for a bit of heat!)
Directions
Dressing:
Whisk all the ingredients together and adjust seasoning as needed.
Salad:
Toss all the salad ingredients in a large bowl with 1/4 cup of dressing, adding more dressing to your desired taste.
Top with almonds and red chili or jalapeño. Enjoy!
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