Vietnamese-Style Chicken & Fresh Herb Salad
with Dark Meat Chicken, Cabbage, Peanuts & Garlic-Lime Dressing
- Fish
- Wheat
- Peanuts
This vibrant Vietnamese-inspired salad combines tender dark meat chicken with crisp coleslaw mix, fresh cilantro, and mint leaves. Grape tomatoes and cucumber add bursts of color and flavor; crispy fried onions and peanuts contribute a welcome crunch; and sliced chili adds a touch of heat. The zesty garlic-lime dressing brings everything together for a light yet satisfying meal.
Ingredients
1 tablespoon
Fish Sauce
(Contains: Fish)
4 ounce
Heirloom Grape Tomatoes
¼ ounce
Mint
10 ounce
Diced Skinless Dark Meat Chicken
2 clove
Garlic
1 unit
Mini Cucumber
2 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
8 ounce
Coleslaw Mix
¼ ounce
Cilantro
1 unit
Chili Pepper
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Peel and mince or grate garlic. Zest half the limes; quarter all the limes. Thinly slice chili. Halve tomatoes. Trim and thinly slice cucumber into rounds. Finely chop cilantro and mint.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
While chicken cooks, in a large bowl, combine garlic, lime zest, fish sauce, 2 tsp sugar (4 tsp for 4 servings), a large drizzle of olive oil, juice from half the lime wedges, a pinch of salt, and as much chili as you like. Whisk until thoroughly combined and slightly thickened.
-
To bowl with dressing, add coleslaw mix, tomatoes, cucumber, cilantro, mint, and chicken. Toss to coat; season to taste with salt and pepper.
-
Divide salad between shallow bowls. Top with crispy fried onions and peanuts. Serve with remaining lime wedges on the side.
