Vietnamese flavors are the inspiration for this fresh and flavorful chicken salad.
2 tablespoons fresh lime juice
1 tablespoon sriracha sauce
½ teaspoon fish sauce
4 tablespoons grapeseed or vegetable oil
cups steamed chicken*, cut into small cubes
cup julienne-cut carrot
(about 1 medium)
cup julienne-cut red cabbage (about 1 small wedge from a medium head)
½ cup fresh mint leaves, chopped
½ cup fresh cilantro leaves, chopped
Nutritional information per serving (based on 10 servings):
Calories 144 (46% from fat) • carb. 3g • pro. 17g
• chol. 43mg • fat 7g • sat. fat 1g • sod. 74mg
• calc. 40mg • fiber 1g
*See steaming guide on page 8 for directions.
Put the lime juice, sriracha, fish sauce and oil together into a large mixing bowl and stir.
Stir together the chicken, carrot, cabbage, mint and cilantro. Toss to thoroughly combine.
Taste and adjust seasoning as desired.