Hey there strong people!
We are lucky to have so many amazing restaurants here in Napa Valley. You typically can’t go wrong wherever you dine. One of my favorite restaurants is Gott’s Roadside. Although they are known for their burgers, the salads are amazing! I recently tried the Vietnamese Chicken Salad and it was incredibly tasty!
The version below is my take on it with a few changes. Salads should be full of flavors and textures! Try it out!
Vietnamese Chicken Salad
Ingredients
- 1 Head of Romaine Lettuce 3 Cups Finely Chopped
- 1 Small Bunch of Lacinto Kale 3 Cups Finely Chopped
- 2 cups Chopped Cucumbers
- 1 cup Shredded Carrots
- 1/2 cup Peanuts Any nut will work.
- 1/2 cup Loosely Packed Cilantro, Chopped
- 1/2 cup Loosely Packed Mint leafs
- 1 Red Bell Pepper, Finely Chopped
- 1/2 cup Bean Sprouts
- 2 Grilled Chicken Breasts Cubed.
- 1/4 cup Chopped Green Onions Garnish.
- 1 tbsp Sesame Seeds Garnish.
Peanut Lime Vinaigrette
- 1/4 cup Olive Oil
- 1 tbsp Water
- 1/4 cup Rice Vinegar
- 2 tbsp coconut aminos
- 1-2 tbsp Smooth Peanut Butter
- 1 tsp Sesame Seed Oil
- 3 Garlic Cloves Minced
- 1 tsp Ground Ginger
- 1/2 Lime
- 1/2 tsp Salt
- Pepper
Instructions
- Start by grilling the chicken. Slice two chicken breasts in half, sprinkle salt, pepper and garlic powder. In a large pan, grill them about 4 minutes on each side then 3 minutes on each side again. You can also use two breasts from Rotisserie chicken.
- Once the chicken is done, set it aside and let it cool. Once it’s cooled, chop into small cubed pieces.
- While the chicken is cooling, prepare the dressing. In a medium sized mason jar, add all of the dressing ingredients. Shake and set aside. Note, you might need to use a whisk to break down the peanut butter.
- Rinse and chop the lettuce and kale. Add it to a large bowl.
- Rinse and prepare the rest of the vegetables and herbs. Chop the peanuts.
- Add the rest of the components to the salad into the bowl with the lettuce and kale.
- You can add the dressing directly into the large bowl or serve the salad and dress individually.
- Garnish with green onions and sesame seeds.
