Vietnamese · Lunch
Chicken and Cabbage Salad (GLP-1)
Shredded poached chicken breast tossed with cabbage, carrot, herbs, and a bright lime-fish sauce dressing in the Vietnamese gỏi gà style. Peanuts add crunch and edamame boosts fibre and protein, making this a light, protein-forward salad with minimal starch.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
334Calories
38.9gProtein
11.8gFat
15.4gCarbs
5.9gSugar
5.6gFiber
1189mgSodium
98mgChol
2.1gSat Fat
950mgPotassium
95mgCalcium
2.6mgIron
0.4mcgVitamin B12
48mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Shred the cabbage and carrot finely, chop the cilantro, mint, and peanuts, and mince the garlic; set aside.
2
Poach
Place the chicken breast in a small saucepan, cover with water, add salt, and simmer over medium heat for 10–12 minutes until 165°F.
3
Rest
Remove the chicken to a plate and let it rest 10 minutes before shredding to preserve moisture.
4
Whisk
In a small bowl, whisk together lime juice, fish sauce, rice vinegar, and garlic until fully dissolved.
5
Toss
Add the shredded chicken, cabbage, carrot, edamame, cilantro, and mint to a bowl, pour over the dressing, and toss until coated.
6
Plate
Pile the salad onto a plate, scatter the peanuts and sliced chili on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g chicken breast
- 2 cup180g green cabbage
- 1/2 cup60g carrot
- 1/2 cup70g edamame, cooked shelled
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp peanuts, roasted
- 2 tbsp2 tbsp lime juice
- 4 tsp4 tsp fish sauce
- 2 tsp2 tsp rice vinegar
- 11 small garlic clove
- 11 small Thai chili (optional)
- 1/2 tsp1/2 tsp salt
