Vietnamese Salad with Marinated Mushrooms and Chicken
lime dressing

Name: Vietnamese Salad with Marinated Mushrooms and Chicken
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 cloves Garlic; 1 inch Ginger; 2 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 Green onions, green parts only, minced; 8 oz Mushrooms, shiitake (sub white button), sliced; 1 lb Chicken, boneless breasts or thighs; 3 Tbsp Honey; 3 Tbsp + 3 Tbsp Bragg's / coconut aminos; 1 Tbsp + 1 Tbsp Oil, cooking; 1 Limes, juice; 2 Carrots, small, grated; 1 Cucumbers, medium, matchsticks; 4 oz Lettuce, any variety, chopped; 1/4 cup Mint, fresh, chopped; Cashews, roasted & unsalted; ~3/4 cup Vietnamese dressing with lime (ingredients listed separately)

Active: 40 min Total: 55 min

Original GF Paleo Vegetarian

Vietnamese Salad with Marinated Mushrooms and Chicken

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!

Ingredients

Metric

Servings:

Vietnamese Dressing with Lime:

Garlic - 2 cloves
Ginger - 1 inch
Honey - 2 Tbsp
Vinegar, rice - 2 Tbsp
Fish sauce - 4 Tbsp
Limes, juice of - 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
Oil, cooking - 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

Prep

Mushrooms - Prep as directed. (Can be done 3 days ahead)
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)
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)
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)
Carrots / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
Lettuce / Mint / Green onions - Prep as directed.

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Make

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.
Whisk dressing and sprinkle green onions over the top.
Drain extra liquid off mushrooms.
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!

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