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Vietnamese Chicken Salad

This chicken salad is so fresh and satisfying to eat. 

Keto Vietnamese Chicken Salad

Refreshing and delicious. An exciting new take on chicken salad!

Ingredients

Salad

  • 2 cups shredded cooked chicken
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/4 cup thinly sliced white/yellow onion (sliced thin then soak in ice-cold water to remove some of the pungent taste)
  • 1/4 cup shredded carrots
  • 1/2 cup mint leaves
  • chopped roasted peanuts
  • fried shallots

Nuoc Cham Dressing

  • 4 tbsp fish sauce
  • 3 tbsp keto sweetener (monkfruit, erthythitol, allulose)
  • 2 tbsp lemon juice
  • 2 tsp minced garlic cloves
  • 1-2 tsp Sriracha

Instructions

  • Prepare the dressing: Mix together fish sauce, sweetener and lime juice until combined. Add garlic and chili pepper.
    Add a little bit of the dressing to the shredded chicken and toss it together.
    In a salad bowl, mix together chicken, green cabbage, red/purple cabbage, carrots, onions, and half of the mint leaves.
    Add remaining dressing to the salad. Toss to combine.
    When ready to serve, top the salad with remaining mint leaves for a nice pop of color, chopped roasted peanuts and fried shallots.

Notes

Cooked chicken - buy a rotisserie chicken and shred 
Fresh chicken breast - Add water to a large pot and bring to a boil. Add chicken and cook for about 20 minutes or when the breast is fork-tender and juices run clear. Allow chicken to cool then shred by hand into long thin strips. Set aside. 

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