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.
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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