Recipe: Vietnamese Chicken and Cabbage Salad
by JJ Virgin on May 27, 2017
This incredible salad is a riot of color, flavor, and texture! It’s got incredible fiber to boost both your heart and gut health, and the clean, lean protein makes it a complete meal.
The main ingredients are a rainbow of vegetables full of antioxidants that can help fight inflammation and prevent serious disease and aging. (Read this blog to find out more.)
Insider tip: for a touch of added sweetness and crunch, try stirring in some shredded apple – the pectin is especially healing for your gut.
Vietnamese Chicken and Cabbage Salad joins Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce; Asian Confetti Quinoa Salad with Almonds; and Coconut Ice Cream in our Virgin Vietnamese menu.
Vietnamese Chicken and Cabbage Salad
Main, Poultry, Salads, Wraps & Sandwiches
May 27, 2017
This delicious low-carb feast is also a detoxification powerhouse, with plenty of clean, lean protein, gut-healing fiber, and antioxidants like vitamin C.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 2 servings
1 tbsp lime juice
2 tbsp macadamia nut oil
2 tbsp rice vinegar
1 tsp gluten-free fish sauce
1 tbsp coconut aminos
½ tsp red chili flakes
1 garlic clove, minced
½ tsp Lakanto Golden monk fruit sweetener
8 oz boneless skinless chicken breasts
1 tsp macadamianut oil
½ tsp sea salt
1 ½ cups shredded red cabbage
2 cups shredded romaine lettuce
½ cup sliced red bell pepper
½ medium cucumber, peeled, halved,thinly sliced
1 carrot, shredded
1 serrano pepper, sliced thin
2 tbsp coarsely chopped roasted cashews
1 tbsp chopped fresh mint
2 tbsp chopped fresh basil
4 sprigs chopped cilantro
1Season chicken breast with salt, and oil. Heat a sauté pan up to medium. Place chicken in the pan and sear on both sides, about 7 to 10 minutes each side. Add ¼ cup water to the pan and cover for 10 minutes on low heat. Take chicken out and place on a plate to rest.
2Prepare dressing by combiningall ingredients in a small bowl and whisking until smooth.
3Combine the cabbage, romaine lettuce, red bell pepper, cucumber, carrot, serrano pepper, cashews,cashews, mint, basil, and cilantro in a large bowl.
4Shred chicken and add to the bowl. Pour in the dressing and toss well. Serve!
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