Yield: 6
Vietnamese Chicken Salad
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
Dressing
- ¼ cup fish sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp agave syrup
- 1 red chili pepper, minced
- 2 garlic cloves, grated
- 1 tsp fresh ginger
- 1 lime, zest and juice
Salad
- 12 oz rice noodles
- 2 cups shredded cooked chicken
- 2 carrots, peeled and julienned
- 1 cup green cabbage
- ¼ cup fresh cilantro
- ¼ cup fresh mint
- ¼ cup green onion
Instructions
- In a small bowl, whisk all of the dressing ingredients together. Set aside.
- Cook the rice noodles according to the package directions. Drain in a colander and set aside to cool.
- In a large bowl, toss together all of the salad ingredients and the dressing together.
- Serve immediately or store in the refrigerator for up to 3 days.
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