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Vietnamese Salad with Marinated Mushrooms and Chicken
lime dressing

Active: 40 min Total: 55 min
Vietnamese salads are distinctive for their clean, fresh flavors and the lightly sweet dressings that gather in the bottom of the bowl. We marinated mushrooms and chicken and add roasted cashews for a one-bowl dinner that packs tons of flavor!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Vietnamese Dressing with Lime:
  • Garlic - 2 cloves
  • 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
  • Green onions, green parts only - 2 , minced
Marinated Mushroom and Chicken Salad:
  • Mushrooms, shiitake (sub white button) - 8 oz , sliced
  • Chicken, boneless breasts or thighs - 1 lb
  • Honey - 3 Tbsp
  • Bragg's / coconut aminos - 3 Tbsp + 3 Tbsp
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Limes - 1 , juice
  • Carrots, small - 2 , grated
  • Cucumbers, medium - 1 , matchsticks
  • Lettuce, any variety - 4 oz , chopped
  • Mint, fresh - 1/4 cup , chopped
  • Cashews, roasted & unsalted -
  • Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Nutrition Facts

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Prep

  1. Mushrooms - Prep as directed. (Can be done 3 days ahead)
  2. Marinate chicken - Cut chicken into 1” (2.5 cm) cubes. Combine honey and first part of aminos and pour over chicken pieces. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  3. Cook and marinate mushrooms - Heat a wok or saute pan over medium-high heat. Add first part of oil and saute mushrooms until golden brown and tender, 5 to 6 minutes. Transfer to a shallow bowl and pour second part of aminos and lime juice over the top. Stir to combine. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  4. Make dressing - Mince garlic. Grate ginger. Combine garlic, ginger, honey, vinegar, fish sauce, lime juice, water and red pepper flakes (if using). (Can be done up to 5 days ahead)
  5. Carrots / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
  6. Lettuce / Mint / Green onions - Prep as directed.

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Make

  1. Heat a wok or saute pan over medium-high heat. Add second part of oil. Use a slotted spoon to transfer chicken to hot pan. (Reserve marinade.) Saute until chicken is nearly cooked through, 4 to 5 minutes. Add remaining marinade and cook until marinade reduces and coats chicken, ~2 minutes.
  2. Whisk dressing and sprinkle green onions over the top.
  3. Drain extra liquid off mushrooms.
  4. Assemble salads by combining lettuce, carrots, cucumbers, mushrooms and chicken in serving bowls. Top with mint and cashews. Pour dressing over salad just before serving. Enjoy!

Nutrition Facts

Amount Per Serving
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