Ingredients
Scale
- 16 ounces boneless chicken breasts
- 6 cups napa cabbage, top third sliced
- 1 red bell pepper, thinly sliced
- 2 large carrots, peeled and julienned or shredded (about 2 cups)
- 1 small cucumber, seeds removed, thinly sliced in half moons (about 1 cup)
- 1/2 cup scallions green part only, thinly sliced
- 1 cup mint leaves, lightly packed, coarsely chopped
- 1 cup cilantro, tightly packed, coarsely chopped
- ½ cup roasted cashews, coarsely chopped
- 2 serrano chili peppers
- 1/4-1/2 teaspoon Thai chili (optional)
- 4 small cloves garlic
- 2 tablespoons rice vinegar
- 2 tablespoons coconut sugar
- 6 tablespoons lime juice
- 6 tablespoons avocado oil
Instructions
- In a mixing bowl, whisk together rice vinegar, coconut sugar, lime juice, avocado oil, minced garlic, and chopped chilies to create the dressing.
- Boil or grill boneless chicken breasts until fully cooked. Once cooled, shred into bite-sized pieces.
- In a large bowl, combine napa cabbage, red bell pepper, carrots, cucumber, scallions, mint leaves, cilantro, and shredded chicken.
- Pour the dressing over the salad mixture and toss well to coat all ingredients.
- Top with roasted cashews before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg