Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 2 larges carrots, julienned; 4 chicken breast halves (can use any precooked chicken); 1 Tbsp lee kum kee chili-garlic sauce or 1 tablespoon chili paste; 1 seedless cucumber, julienned; 4 Tbsps fish sauce; 118 milliliters fresh cilantro leaves, finely chopped; 118 milliliters fresh mint leaves, finely chopped; 1 garlic clove, minced; 6 Tbsps freshly squeezed lime juice; 6 Tbsps peanut oil; 1 red bell pepper, julienned; 1 small fresh red hot chili peppers or 1 small green hot chili pepper, diced; 1 small red onion, thinly sliced lengthwise; 2 Tbsps rice wine vinegar; 118 milliliters roughly chopped roasted peanuts; 1 head savoy cabbage (shredded or chiffonade); 3 Tbsps sugar

The recipe Vietnamese Chicken Salad is ready in about 1 hour and 10 minutes and is definitely an amazing gluten free and dairy free option for lovers of Vietnamese food. This recipe serves 4. One portion of this dish contains about 36g of protein, 33g of fat, and a total of 580 calories. It works well as a main course. A mixture of sugar, cilantro leaves, rice wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious.