Vietnamese-Style Chicken & Fresh Herb Salad

with Dark Meat Chicken, Cabbage, Peanuts & Garlic-Lime Dressing

Allergens: Fish, Wheat, Peanuts

Total: 25 min • Prep: 10 min

Servings:
Ingredients

  • Fish Sauce

    1 tablespoon

  • Heirloom Grape Tomatoes

    4 ounce

  • Mint

    ¼ ounce

  • Diced Skinless Dark Meat Chicken

    10 ounce

  • Garlic

    2 clove

  • Mini Cucumber

    1 unit

  • Lime

    2 units

  • Crispy Fried Onions

    1 unit

  • Coleslaw Mix

    8 ounce

  • Cilantro

    ¼ ounce

  • Chili Pepper

    1 unit

  • Peanuts

    ½ ounce

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Sugar

    2 teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Peel and mince or grate garlic. Zest half the limes; quarter all the limes. Thinly slice chili. Halve tomatoes. Trim and thinly slice cucumber into rounds. Finely chop cilantro and mint.

2

  • Open package of chicken* and drain off any excess liquid.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

3

  • While chicken cooks, in a large bowl, combine garlic, lime zest, fish sauce, 2 tsp sugar (4 tsp for 4 servings), a large drizzle of olive oil, juice from half the lime wedges, a pinch of salt, and as much chili as you like. Whisk until thoroughly combined and slightly thickened.

4

  • To bowl with dressing, add coleslaw mix, tomatoes, cucumber, cilantro, mint, and chicken. Toss to coat; season to taste with salt and pepper.

  • Divide salad between shallow bowls. Top with crispy fried onions and peanuts. Serve with remaining lime wedges on the side.