Vietnamese Chicken and Mint Salad

Name: Vietnamese Chicken and Mint Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 4 servings Freshly grated black pepper; 1 medium carrot, shredded, julienned, or grated; 198 grams cooked chicken breast, shredded, or cut into fine strips; 1 large garlic clove, peeled, minced; 2 Tbsps lime juice; 1 bunch mint, plus extra for garnish, leaves roughly chopped; 1 mediums onion, finely sliced; 2 teaspoons rice vinegar; 4 servings Salt; 1 Tbsp sugar; 1 Thai chile, seeded and minced; 2 Tbsps Vietnamese or Thai fish sauce (nuoc nam or nam pla); 2 Tbsps vegetable oil; 198 grams white cabbage, shredded

Vietnamese Chicken and Mint Salad is a Vietnamese recipe that serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 15g of protein, 9g of fat, and a total of 179 calories. Head to the store and pick up onion, thai fish sauce, chicken breast, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. A few people really liked this main course. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs.

Ingredients you will need

Chicken Breast