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30-Minute Chicken and Cabbage Salad with Vietnamese Dressing

Name: 30-Minute Chicken and Cabbage Salad with Vietnamese Dressing
Prep time: 30 min
Total time: 30 min
Ingredients: 3 cups cooked shredded chicken, from 2 small to medium chicken breasts; 1 10oz bag shredded cabbage or coleslaw mix (or 6 heaping cups); 1 cup shredded carrots; 1 red or yellow bell pepper, sliced; 3/4 cup cilantro, chopped; 1/2 cup fresh mint, chopped; 1/2 cup chopped green onions; 1/2 cup salted roasted peanuts, chopped; 1/4 cup fresh lime juice (from about 4 limes); 1/4 cup extra virgin olive oil; 3 tbsp reduced sodium soy sauce*; 3 tbsp honey; 1 tbsp fish sauce (I use Red Boat); 1 tbsp sriracha; 3 garlic cloves, minced

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 4

Author : Alexis Joseph, MS, RD

30-Minute Chicken and Cabbage Salad with Vietnamese Dressing

Ingredients

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3 cups cooked shredded chicken, from 2 small to medium chicken breasts1 10 ounces bag shredded cabbage or coleslaw mix (or 6 heaping cups)1 cup shredded carrots1 red or yellow bell pepper, sliced3/4 cup cilantro, chopped1/2 cup fresh mint, chopped1/2 cup chopped green onions1/2 cup salted roasted peanuts, chopped1/4 cup fresh lime juice (from about 4 limes)1/4 cup extra virgin olive oil3 tbsp reduced sodium soy sauce*3 tbsp honey1 tbsp fish sauce (I use Red Boat)1 tbsp sriracha3 garlic cloves, minced

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Instructions

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Step 1

Place chicken, cabbage, carrots, peppers, cilantro, mint and green onions in a large mixing bowl.

Step 2

To a liquid measuring cup or medium bowl, add all the dressing ingredients. Whisk to combine.

Step 3

Pour dressing over salad right before serving, tossing to combine. Enjoy room temp or chilled. Store leftovers for up to 1 day in the fridge (it's best enjoyed day of).

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