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Vietnamese Salad with Marinated Mushrooms and Chicken
with lime dressing

Name: Vietnamese Salad with Marinated Mushrooms and Chicken
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 tsp Ginger, grated; 1 Tbsp Honey; 2 Tbsp Vinegar, rice; 4 Tbsp Fish sauce; 2 Limes, juice of; 2 Tbsp Water; 1/2 tsp Red pepper flakes (opt); 2 lbs Chicken breasts, boneless and skinless, thinly sliced; 2 Tbsp Honey; 4 Tbsp Bragg's / coconut aminos; 4 Mushrooms, portobello, stems removed; thinly sliced; 2 Tbsp + 2 Tbsp Oil, cooking; 5 oz Carrots, matchsticks (look for pre-shredded); 8 oz Cucumbers, matchsticks; 10 oz Lettuce, green, chopped; 8 leaves Mint, fresh, chopped; ~3 1/2 cups Vietnamese Chicken and Mushrooms (ingredients listed separately); 1/2 cup Cashews, roasted and unsalted

Active: 35 Total: 65

Original GF Paleo Vegetarian

Vietnamese Salad with Marinated Mushrooms and Chicken

Vietnamese salads are distinctive for their clean, fresh flavors and the light, tart dressings that gather in the bottom of the bowl. This version, which is a favorite of our community members, includes marinated chicken and cashews for a one-bowl dinner that packs tons of flavor!
Smarts: We've given you all of the instructions in tonight's meal to make the chicken and mushrooms you need for two nights. Just make sure that you set half of those elements aside for Wednesday's lettuce wraps.

Ingredients

Metric

Servings:

Vietnamese Dressing with Lime:

Garlic - 2 cloves , chopped
Ginger - 1 tsp , grated
Honey - 1 Tbsp
Vinegar, rice - 2 Tbsp
Fish sauce - 4 Tbsp
Limes - 2 , juice of
Water - 2 Tbsp
Red pepper flakes (opt) - 1/2 tsp

Vietnamese Chicken and Mushrooms (for 2 nights):

Chicken breasts, boneless and skinless - 2 lbs , thinly sliced
Honey - 2 Tbsp
Bragg's / coconut aminos - 4 Tbsp
Mushrooms, portobello - 4 , stems removed; thinly sliced
Oil, cooking - 2 Tbsp + 2 Tbsp

Mushroom and Chicken Salad:

Carrots - 5 oz , matchsticks (look for pre-shredded)
Cucumbers - 8 oz , matchsticks
Lettuce, green - 10 oz , chopped
Mint, fresh - 8 leaves , chopped
Vietnamese Chicken and Mushrooms (ingredients listed separately) - ~3 1/2 cups
Cashews, roasted and unsalted - 1/2 cup

Prep

Marinate chicken - (This makes enough for 2 nights.) Thinly slice chicken. Combine honey (portion for chicken) and aminos and pour over chicken. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Make dressing - Chop garlic. Grate ginger. Combine garlic, ginger, honey (portion for dressing), vinegar, fish sauce, lime juice, water, and red pepper flakes (if using). (Can be done up to 5 days ahead)
Carrots (if not pre-shredded) / Cucumbers / Mushrooms - Prep as directed. Combine carrots and cucumbers. Store mushrooms separately. (Can be done up to 3 days ahead)
Lettuce / Mint - Prep as directed.

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Make

Drain marinade off chicken (discard marinade). Season chicken with some salt and pepper.
Heat a wok or saute pan over medium heat. Add first part of oil and then mushrooms to heated oil. Saute until mushrooms are tender and golden brown, ~4 minutes. Season with some salt and set mushrooms aside.
Return pan to heat and add second part of oil. Add chicken to heated oil. Saute until chicken is cooked through, 4 to 5 minutes.
Before assembling bowls, reserve half the chicken and mushrooms for Wednesday night.
Assemble salads by combining lettuce, carrots, cucumbers, mushrooms, and chicken in serving bowls. Whisk dressing and pour over salad. Toss everything to combine. Top with mint and cashews. Enjoy!

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