Go Back
–+ servings

Vietnamese Chicken Salad

Print Recipe Pin Recipe
Course: Lunch, Main Course, Salad
Keyword: dairy free, gluten free, grain free, high protein, low carb, paleo, refined sugar free, soy free
Servings: 4 servings

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!