QUICK & EASY
Vietnamese chicken salad
A delicious lunch salad with the flavours of Vietnam – perfect for dinners on the go.
Developed by Hubert Cormier, PhD
6 servings
20 minutes (prep: 20 mins / cook: 0 mins)
Time required
20 minutes
Carbohydrates
11 g/serving
Ingredients
Vietnamese dressing
- ½ cup (125 mL) fresh mint leaves
- ¼ cup (60 mL) extra-virgin olive oil
- 1 French shallot, finely chopped
- 2 tbsp (30 mL) lime juice
- 1 tbsp (15 mL) rice vinegar
- 1 tsp (5 mL) fish sauce
- 1 small clove of garlic
- 1 tsp (5 mL) maple syrup
- ½ tsp (2.5 mL) chili paste
Chicken salad
- 1 tbsp (15 mL) extra-virgin olive oil
- 450 g (1 lb) boneless chicken, cooked and cut into strips
- Salt and pepper to taste
- 6 cups (1.5 L) romaine or Boston lettuce
- 1 cup (250 mL) bean sprouts
- 1 small zucchini, cut into ribbons or julienned
- 1 Lebanese cucumber, cut into ribbons or julienned
- 1 large carrot, julienned or grated
- 1 hot red pepper, thinly sliced
- ¼ cup (60 mL) unsalted roasted peanuts
- Calories 310
- Carbs 11 g
- Sugar 4 g
- Fibre 3 g
Directions
- In a blender or food processor, puree dressing ingredients until smooth (or, for a crumblier texture, mince garlic and mint and whisk all ingredients together). Set aside.
- In a large bowl, combine all salad ingredients. Top with boneless chicken and drizzle with dressing; toss to coat.
Per serving (1 of 6)
- Calories 310
- Protein 28 g
- Total fat 18 g
- Saturated fat 3 g
- Cholesterol 65 mg
- Carbohydrates 11 g
- Fibre 3 g
- Sugars 4 g
- Added sugars 1 g
- Sodium 160 mg
- Potassium 650 mg
Recipe developed by Hubert Cormier, PhD and Doctor of Nutrition.
