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
1
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
Black Pepper
Fish Sauce
Lime Juice
Cabbage
Vinegar
Carrot
Garlic
Chili Pepper
Onion
Sugar
Mint
Cooking Oil
Equipment you will use
Tongs
Bowl
2
Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated.