Ingredients
Scale
- 3 pieces boneless, skinless chicken breasts (about 1 lb)
- 4 cups green or Napa cabbage
- 2 carrots
- 1 red bell pepper
- ½ cup fresh cilantro leaves, chopped
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- ½ tsp chili flakes
- ½ cup roasted peanuts, chopped
Instructions
- Cook Protein: Boil salted water, add chicken, cook until done, cool and shred (15 minutes, internal temp 165°F)
- Prep Vegetables: Slice cabbage thinly, grate carrots, dice bell pepper, chop cilantro (10 minutes, uniform cuts)
- Make Dressing: Whisk fish sauce, lime juice, brown sugar, and chili flakes (2 minutes, dissolve sugar completely)
- Final Assembly: Combine chicken and vegetables, add dressing, toss, top with peanuts (3 minutes, gentle mixing)
Notes
- Shred chicken while slightly warm for easier handling and better texture
- Salt the cabbage lightly and let sit 10 minutes to remove excess water
- Toast peanuts briefly in a dry pan for enhanced flavor and crunch
- Store leftovers in refrigerator for up to 2 days for best freshness
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: vietnamese chicken salad, recipe, homemade, cooking, food, easy recipe