Name: Vietnamese Mango Chicken Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup mango; 1 cup red cabbage; 1 cup green cabbage; 0.5 cup carrots; 0.5 cup cucumber; 0.25 cup fresh cilantro; 0.25 cup fresh mint; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp coconut aminos; 1 clove garlic; 1 tbsp dry roasted peanuts; 0.5 tsp sesame oil

Nutrition

Per serving

388 calories

Protein: 39g; 38% of calories
Carbs: 37g; 37% of calories
Fat: 11g; 25% of calories

Instructions

Prep 15 min · Cook 12 min

Place the chicken breast in a small pot and cover with water, then bring to a gentle simmer for 12 minutes until cooked through.
Remove the chicken from the water and let it rest for 5 minutes before shredding into bite-sized pieces with two forks.
While the chicken cooks, thinly shred the red cabbage, green cabbage, and carrots, and slice the cucumber into matchsticks.
Peel the mango and slice the flesh into thin, long strips.
In a small mixing bowl, whisk together the fish sauce, lime juice, coconut aminos, minced garlic, and sesame oil to create the dressing.
In a large salad bowl, combine the shredded chicken, cabbages, carrots, cucumber, mango, cilantro, and mint.
Pour the dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.
Top with crushed dry roasted peanuts and serve immediately while fresh and crisp.

Nutrition

Ingredients

Instructions

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