Vietnamese · Lunch
Chicken and Cabbage Salad (Low-Calorie)
Shredded poached chicken breast tossed with cabbage, carrot, shallot and fresh herbs in a Vietnamese fish sauce and lime dressing with honey and garlic. Crushed peanuts and mint add texture and brightness. Lean, tangy and refreshing without oil-heavy dressing.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
316Calories
41.2gProtein
8.4gFat
18.6gCarbs
10.1gSugar
4.8gFiber
1080mgSodium
110mgChol
1.7gSat Fat
950mgPotassium
90mgCalcium
2.1mgIron
0.4mcgVitamin B12
48mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Slice the cabbage very thinly, julienne the carrot, slice the shallot and chili thinly, mince the garlic, and tear the mint and chop the cilantro.
2
Poach
Bring a small pot of water to a gentle simmer over medium heat and slide in the chicken breast; poach 10-12 minutes until 165°F.
3
Rest
Lift the chicken onto a plate and let it rest 10 minutes until cool enough to handle, then shred it into bite-sized strips.
4
Whisk
In a small bowl, whisk together the fish sauce, lime juice, honey and minced garlic until the honey dissolves fully.
5
Toss
Combine the cabbage, carrot, shallot, chili, half the mint and half the cilantro with the shredded chicken in a large bowl, pour over the dressing and toss.
6
Plate
Pile the salad onto a plate, scatter the crushed peanuts and remaining mint and cilantro over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 4 cups360g cabbage
- 2/3 cup70g carrot
- 4 tbsp16g cilantro
- 4 tbsp12g mint
- 2 tbsp18g shallot
- 11 small chili
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp honey
- 1 clove1 clove garlic
- 2 tbsp2 tbsp peanuts
