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Vietnamese Chicken Salad
2 Servings
Ingredients:
1 lb. chicken breast, cooked: Can be cold (pre-cooked) or warm (freshly cooked)
1 large carrot, finely chopped
½ cup rice wine vinegar
1 tsp salt
1 packet stevia
½ red onion, thinly sliced
1 cup bean sprouts
2 cups cabbage, shredded (coleslaw mix works great for this)
½ small bunch mint, cleaned and sliced
½ small bunch cilantro, cleaned and sliced
Dressing:
1 Tb fish sauce (or soy sauce)
1/8 c water
1 packet stevia
1 Tb lime juice
1 clove garlic, finely minced
Directions:
- Combine carrot, onion, and sprouts with vinegar, salt, and stevia in a large bowl. Cover, and let stand for 5-10 minutes. Drain and discard pickling liquid.
- Shred or chop cooked chicken breast and place in large bowl. Add ‘pickled’ vegetables and fresh herbs.
- Whisk dressing ingredients together and pour over salad. Toss gently and serve.
