Vietnamese · Lunch
Shredded Chicken Salad with Rice Paddy Herb
Poached chicken breast is hand-shredded and tossed with cabbage, carrot, red onion, and rice paddy herb in a nuoc cham dressing of fish sauce, lime juice, and sugar. Finished with crushed peanuts and cilantro, the salad is crunchy, tangy, and light, served cold.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
336Calories
41.2gProtein
8.9gFat
21.8gCarbs
14.2gSugar
4.1gFiber
1680mgSodium
130mgChol
1.9gSat Fat
980mgPotassium
90mgCalcium
2.4mgIron
0.4mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Shred the cabbage and carrot thinly, slice the red onion, tear the rice paddy herb, and mince the garlic and chili.
2
Poach
Slide the chicken into a small saucepan with 1 cup water over medium heat, bring to a gentle simmer, and poach 10–12 minutes until opaque throughout and reaching 165°F.
3
Rest
Let the cooled chicken sit 5 minutes until firm enough to shred cleanly along the grain using two forks.
4
Toss
Whisk together fish sauce, lime juice, sugar, minced garlic, and chili until sugar dissolves, then combine chicken, cabbage, carrot, onion, and rice paddy herb in a bowl, pour dressing over, and toss well.
5
Plate
Pile the salad onto a plate, scatter cilantro and crushed peanuts over the top, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless
- 2 cup140g green cabbage
- 2/3 cup70g carrot
- 4 tbsp30g red onion
- 1/2 cup20g rice paddy herb
- 4 tbsp10g cilantro
- 2 tbsp18g roasted peanuts
- 4 tbsp60ml fish sauce
- 3 tbsp46ml lime juice
- 2 tbsp24g sugar-white
- 2 clove2 clove garlic
- 11 small chili-fresh
- 2 cup480ml water, for poaching
