Vietnamese · Lunch
Shredded Chicken Salad Wraps
Poached chicken breast shredded and tossed with cabbage, carrot, mint and cilantro in a nuoc cham dressing of fish sauce, lime and garlic, spooned into lettuce leaves with crushed peanuts. Bright, herbal, and lightly sweet-sour, this handheld salad favors crunch over richness and needs no cooking beyond poaching the chicken.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
428Calories
47.5gProtein
16.8gFat
22.3gCarbs
13.1gSugar
5.9gFiber
1120mgSodium
141mgChol
3.6gSat Fat
1180mgPotassium
110mgCalcium
2.6mgIron
0.4mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken breast dry, season lightly with salt, and bring a small saucepan of water to a boil.
2
Poach
Slide the chicken into the boiling water, reduce to a low simmer, and poach 12 minutes until the thickest part reads 165°F (74°C) on a thermometer.
3
Cool
Lift the chicken onto a plate and let it rest 5 minutes until cool enough to handle, then shred into thin strands with two forks.
4
Whisk
In a small bowl, whisk the fish sauce, lime juice, sugar, garlic, and chili together until the sugar dissolves completely into a thin dressing.
5
Toss
In a mixing bowl, combine the shredded chicken, cabbage, carrot, mint, cilantro, and scallion, pour the dressing over, and toss until glossy.
6
Build
Lay the lettuce leaves flat on a plate and spoon the chicken salad evenly across the centre of each leaf.
7
Plate
Scatter the crushed peanuts over the filled lettuce leaves and serve open-faced for wrapping by hand.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless and skinless
- 2 cup180g green cabbage
- 1/2 cup60g carrot
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 11 small red chili, optional
- 66 large lettuce leaves, butter or romaine
- 2 tbsp16g roasted peanuts
- 2 tsp2 tsp vegetable oil
