Vietnamese Chicken Salad
with mushrooms / carrots / cucumbers / lime dressing

Name: Vietnamese Chicken Salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 1/2 lbs Chicken breasts, boneless and skinless, sliced; 3 Tbsp Honey; 3 Tbsp Bragg's / coconut aminos; 8 oz Mushrooms, any button (look for pre-sliced to save time), sliced; 1 Tbsp + 1 Tbsp Oil, cooking; 1 inch Ginger; 2 Tbsp Honey; 2 Tbsp Vinegar, rice; 4 Tbsp Fish sauce; 2 Limes, juice; 2 Tbsp Water; 1/2 tsp Red pepper flakes (opt); 5 oz Carrots, matchsticks (look for pre-shredded); 8 oz Cucumbers, matchsticks; 1 head Lettuce, green and small, chopped; 8 leaves Mint, fresh, chopped; 1/2 cup Cashews, roasted and unsalted; ~3/4 cup Vietnamese dressing with lime (ingredients listed separately)

Active: 35 min Total: 55 min

Original GF Paleo Vegetarian

This refreshingly light Vietnamese-inspired salad got great reviews when it was first featured in Summer 2016. All of the components for the salad can be prepared ahead of time for quick assembly at dinner.
Smarts: Southeast Asian dressings are very light and will gather in the bottom of the bowl. Just toss everything together as you eat to keep the salad coated in dressing.

Proteins

Chicken, non-ground

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Vietnamese Chicken and Mushrooms:

Chicken breasts, boneless and skinless - 1 1/2 lbs , sliced
Honey - 3 Tbsp
Bragg's / coconut aminos - 3 Tbsp
Mushrooms, any button (look for pre-sliced to save time) - 8 oz , sliced
Oil, cooking - 1 Tbsp + 1 Tbsp

Vietnamese Dressing with Lime:

Ginger - 1 inch
Honey - 2 Tbsp
Vinegar, rice - 2 Tbsp
Fish sauce - 4 Tbsp
Limes, juice - 2
Water - 2 Tbsp
Red pepper flakes (opt) - 1/2 tsp

Vietnamese Salad:

Carrots - 5 oz , matchsticks (look for pre-shredded)
Cucumbers - 8 oz , matchsticks
Lettuce, green and small - 1 head , chopped
Mint, fresh - 8 leaves , chopped
Cashews, roasted and unsalted - 1/2 cup
Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Prep

Marinate chicken - Cut chicken into thin slices. Combine honey (portion for the chicken) and aminos and pour over chicken pieces. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make dressing - Grate ginger. Combine with honey (portion for the dressing), vinegar, fish sauce, lime juice, water, and red pepper flakes (if using). (Can be done up to 5 days ahead)
Mushrooms - Thinly slice mushrooms and remove any tough stems. (Can be done up to 3 days ahead)
Carrots (if not pre-shredded) / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
Lettuce / Mint - Prep as directed.

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Make

Heat a wok or saute pan over medium-high heat. Add first part of cooking oil. Add mushrooms and saute until mushrooms are tender, 3 to 4 minutes. Transfer mushrooms to a plate and return pan to heat.
Add second part of cooking oil. Use a slotted spoon to transfer chicken to hot wok, reserving marinade, and saute until chicken is nearly cooked through, 4 to 5 minutes. Add the cooked mushrooms back to the wok along with all of the reserved marinade and continue cooking until marinade reduces and coats chicken, ~2 minutes more.
Whisk dressing. Taste and season if needed by adding a pinch of salt or some lime juice.
Assemble salads by combining lettuce, cucumbers, carrots, mushrooms, and chicken in serving bowls. Top with mint and cashews. Pour dressing over salad just before serving and toss well. Enjoy!

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