Vietnamese Rotisserie Chicken Salad
with mango pear smoothies

Name: Vietnamese Rotisserie Chicken Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, meat shredded; 2 cloves Garlic, minced; 1/2 Onions, red, sliced; 1 Bell peppers, red (large), sliced; 1 cup Mint leaves, sliced; 1 lb Cabbage, napa (sub green), sliced; 1 oz Peanuts, crushed; 8 oz Carrots, grated or shredded; 1/2 cup Water; 1 Tbsp Sugar; 2 1/2 Tbsp Fish sauce; 2 Tbsp Lime juice; 1 to 2 tsp Hot sauce; 1/2 lb Pears, peeled and chopped; 12 oz Mangos, frozen cubes (sub fresh mangos peeled and chopped); 2 Tbsp Lime juice; 1/2 cup Coconut water

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Rotisserie chicken is one of our favorite weeknight shortcuts. It's the perfect protein to add to this traditional Vietnamese salad that's crunchy, colorful and refreshing!

Ingredients

Metric

Servings:

Vietnamese Rotisserie Chicken Salad:

Rotisserie chicken - 1/2 , meat shredded
Garlic - 2 cloves , minced
Onions, red - 1/2 , sliced
Bell peppers, red (large) - 1 , sliced
Mint leaves - 1 cup , sliced
Cabbage, napa (sub green) - 1 lb , sliced
Peanuts - 1 oz , crushed
Carrots - 8 oz , grated or shredded
Water - 1/2 cup
Sugar - 1 Tbsp
Fish sauce - 2 1/2 Tbsp
Lime juice - 2 Tbsp
Hot sauce - 1 to 2 tsp

Mango and Pear Smoothie:

Pears - 1/2 lb , peeled and chopped
Mangos, frozen cubes - 12 oz (sub fresh mangos peeled and chopped)
Lime juice - 2 Tbsp
Coconut water - 1/2 cup

Prep

Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. If making Wednesday night’s meal, you can just break apart the entire chicken. (Can be done up to 3 days ahead)
Garlic / Red onions / Bell peppers / Mint / Napa cabbage - Prep as directed. (Can be done up to 4 days ahead)
Peanuts - Place into a Ziploc bag and just pound a few times with the flat side of a meat tenderizer (or other similar object). You can also use a food processor. (Can be done up to 4 days ahead)
Carrots - Grate or shred using a grater, a peeler, or a food processor. (Can be done up to 4 days ahead)
Make dressing - Heat up garlic, water, and sugar in a microwave (30 to 60 seconds) or in a small saucepan. Add fish sauce, lime juice, and hot sauce. Stir and season to taste with more sugar, fish sauce, lime juice, or hot sauce. (Can be done up to 5 days ahead)
Pears - Prep as directed. (Can be done up to 2 days ahead)
Make smoothies - Blend mangos, pears, lime juice, and coconut water in a blender (or use a hand blender).

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Make

Toss dressing with rotisserie chicken, red onions, bell peppers, mint, cabbage, carrots, and peanuts. Enjoy with smoothies!

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