Vietnamese Chopped Chicken Salad (Edit recipe)

Healthy chopped chicken salad made with Vietnamese flavors like fish sauce, mint, cilantro and rice vinegar.

20 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	427
Fat:	30 g
Carbohydrates:	24 g
Protein:	21 g
Cholesterol:	35 g
Sodium:	433 mg
Fiber:	7 g
Sugars:	14 g
Calculated per serving.

by Beth Chen

View original recipe

Serves: 4

Ingredients

For the Salad

2 Chicken Breast, Cooked (chopped or shredded)
4 cups Romaine Lettuce, Shredded
4 Green Onion (Scallion), thinly sliced
1 cup Carrots, grated or in matchstick
1 cup Persian Cucumber, they have less seeds, grated or in matchsticks
.5 cup Mint Leaves, Fresh, chopped
.5 cup Cilantro, Fresh, chopped
2 Avocado, chopped into chunks
1 Jalapeño, sliced, AIP Reintroduction
.5 cup Peanuts, chopped, AIP Reintroduction, optional

For the Dressing

.5 cup Rice Vinegar, White Wine Vinegar is a good substitute
2 tsp Spicy Chili Crisp, AIP Reintroduction, optional)
2 Tbsp Honey
1 Tbsp Fish Sauce
.25 cup Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all the ingredients for the salad, except for the jalapeno and peanuts, into a large salad bowl.
Toss to the salad to combine and then set aside.
To make the dressing, combine the ingredients in a mason jar.
Shake the dressing to combine and then pour half over the salad.
Toss the again to coat the salad with the dressing. Taste the salad and add more if needed.
Serve the salad with a slice of jalapeno and a tablespoon of peanuts.