Name: Vietnamese Chicken Salad
Ingredients: 1 lime, juiced; 1 tablespoon rice wine vinegar; 2 teaspoons coconut aminos; 2 tablespoons fish sauce; 2 tablespoons honey; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 1/4 cup avocado oil; 1/4 medium napa cabbage, thinly sliced (about 3 cups); 1 bunch tuscan kale, ribs removed and sliced; 2 persian cucumbers, halved and sliced; 1 cup shredded rotisserrie chicken; 1 cup shredded carrots; 2 scallions, thinly sliced; 1/2 cup bean sprouts; fresh mint, basil and/or cilantro leaves, roughly chopped; 1/4 cup salted roasted almonds or cashews, roughly chopped

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Ingredients

Dressing

1 lime, juiced
1 tablespoon rice wine vinegar
2 teaspoons coconut aminos
2 tablespoons fish sauce
2 tablespoons honey
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup avocado oil

Salad

1/4 medium napa cabbage, thinly sliced about 3 cups
1 bunch tuscan kale, ribs removed and sliced
2 persian cucumbers, halved and sliced
1 cup shredded rotisserrie chicken
1 cup shredded carrots
2 scallions, thinly sliced
1/2 cup bean sprouts

Garnish

fresh mint, basil and/or cilantro leaves, roughly chopped
1/4 cup salted roasted almonds or cashews, roughly chopped

Instructions

Whisk all the dressing ingredients together and adjust seasoning as needed.
Toss all the salad ingredients in a large bowl with 1/4 cup of dressing, adding more dressing to your desired taste.
Top with nuts and fresh herbs. Enjoy!

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Vietnamese Chicken Salad