Vietnamese Chicken Salad
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
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)
1/2 cup salted roasted almonds, roughly chopped (optional)
1 red fresno chili or jalapeno, thinly sliced (optional for a bit of heat!)
Whisk all the ingredients together and adjust seasoning as needed.
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!