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Vietnamese Chicken Salad

Author: Julie

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.