Description
A vibrant, protein-packed dish with tender grilled chicken, crisp cabbage, herbs, and a zesty honey-lime dressing. This lighter, authentic Vietnamese salad offers a tangy crunch and smoky contrast, perfect for health-focused meals.
Ingredients
1 lb (450g) Cooked Chicken Breast, Grilled or pan-seared
1 cup shredded Red Cabbage, Substitute with romaine
1 medium Carrot, julienned (use daikon radish if unavailable)
1/4 cup chopped Peanuts, Replace with sesame seeds
1/4 cup Honey-Lime Dressing (see instructions)
1 tsp salt (for cabbage prep)
1 tsp chili flakes (optional)
1 tsp lemon zest (optional)
Fish sauce or soy sauce (optional)
Instructions
Dice chicken breast into 1-inch cubes
Toss cabbage with 1 tsp salt for 5 minutes, drain well
Grill chicken until internal temp reaches 165°F
Whisk 2 tbsp lime juice and 1 tbsp honey for dressing
Add 1 tsp fish sauce or soy sauce to dressing
Stir in 1/4 tsp chili flakes for heat
Combine cabbage, carrots, and herbs in a large bowl
Add warm chicken and toss gently
Drizzle dressing immediately before serving
Notes
Chill vegetables in fridge for 30 minutes for maximum crunch
Use a vertical grill for even char on chicken
Add 1 tsp lemon zest for extra freshness
Press cabbage mixture under an airtight lid to maintain texture
Substitute fish sauce with tamari if avoiding gluten
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg