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

Active: 40 min Total: 1 hr

We featured a Vietnamese chicken and mushroom salad in July 2015 and our community loved the fresh flavors in the hot summer months. This revised version gives you the option to make extra salad components and turn them into lettuce wraps on Wednesday so you'll spend even less time in the kitchen this week.

Tags

Ingredients

Servings:
4
Metric
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
  • Green onions, green parts only - 2, minced
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 Salad:
  • Carrots - 5 oz, matchsticks (look for pre-shredded)
  • Cucumbers - 8 oz, matchsticks
  • Green lettuce, 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Marinate chicken - (Double if making Wednesay's dinner). Cut chicken into 1” (2.5 cm) cubes. Combine honey, aminos and water and pour over chicken pieces. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  2. Make dressing - Grate ginger. Combine with honey, vinegar, fish sauce, lime juice, water and red pepper flakes (if using). (Can be done up to 5 days ahead)
  3. Mushrooms - (Double if making Wednesday's dinner.) Thinly slice mushrooms and remove any tough stems. (Can be done up to 3 days ahead)
  4. Carrots / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
  5. Lettuce / Mint / Green onions - Prep as directed. Reserve green parts of green onions and discard white parts (or use for another recipe).

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Make

  1. 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.
  2. 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. (If doubled, remember to reserve half the cooked chicken and mushrooms for Wednesday.)
  3. Whisk dressing and sprinkle green onions over the top.
  4. Assemble salads by combining lettuce, cucumbers, carrots, mushrooms and chicken in serving bowls. (If mushrooms and chicken were doubled, remember to save half for Wednesday.) Top with mint and cashews. Pour dressing over salad just before serving and toss well. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (136)
Gluten-free (10)
Paleo (12)
Vegetarian (15)

41 reviews

Very delicious!!!

By: Kimberly
Posted: Jul 13, 2016
Diet: Original
0 Helpful

Favorited.

By: Rita
Posted: Jul 13, 2016
Diet: Gluten-free
0 Helpful

I took a few liberties with the recipe and still enjoyed it. My rice noodles were expired *gasp* so I subbed linguine noodles which worked surprisingly well. I used half of the amount of fish sauce and loved the dressing. In the future I'll make less marinade, I only needed 70% of it.

By: c
Posted: Jul 13, 2016
Diet: Original
0 Helpful

This was a surprise hit with my kids! I thought salad would make my toddler spaz, but he cleaned out his bowl and asked for more! Healthy and delicious!

By: Elizabeth
Posted: Jul 13, 2016
Diet: Original
0 Helpful

The chicken was great. I would have liked it more if the salad and chicken and noodles were separate, I think.

By: Emily
Posted: Jul 12, 2016
Diet: Original
0 Helpful

Perfect summer meal. I substituted a little oil and coconut aminos for the fish sauce. Making a second recipe for lunch tomorrow!

By: Lorrie
Posted: Jul 12, 2016
Diet: Original
0 Helpful