Vietnamese Chicken Salad

Sundays are probably my least favorite days of the week.

Since I work overnights, I basically get a half day on Sundays. I’ll typically wake up around 3 am, and then be back in bed at 11 in the morning. I get all my cooking done on Sundays, but that’s about the only “fun” thing I do. I don’t get the Sunday Scaries. I get the Sunday Sadness! My weekends are cut short on this shift.

I started my weekly meal prepping VERY early today. I’m talking 4 in the morning. I’m sure my neighbors probably hate me, what with all the clanging around. I even woke up Rob today since I started cooking so early. But here we are, 6:30 a.m., and I’m done with my cooking for the week. I’m not sure many people can say the same!

Today’s recipe is one I actually made before Thanksgiving, and forgot about until now. I was searching through my pictures and had that “oh yeah!” moment when I saw the salad recipe. This is probably one of my favorite salads to make for the work week. It’s tangy & eccentric. Sweet & savory. The perfect meal or snack to eat after a workout. Not like I’ve been to the gym in a while…

I marinated the chicken for about 30 minutes before cooking it. You should, too. The chicken soaks up all those good jucies and makes the salad that much better.

I’m a fan of cutting sodium where I can, so I used unsalted peanuts for this recipe. Another tip: just buy pre-made coleslaw mix! It’s not worth the effort julienning carrots and shredding cabbage. Plus, whenever I shred cabbage, it usually just looks like a drunk Edward Scissorhands got a hold of a head of cabbage. If anyone has any tips on how to properly shred cabbage, send them my way. I desperately need them.

Enjoy!

Vietnamese Chicken Salad

• Servings: 4
• Time: 45 mins
• Difficulty: Easy
• Print

A tangy, crunchy chicken salad with cabbage and peanuts.

Ingredients

• 1 lb. chicken breast, cut into strips
• 3 TBS. olive oil
• 2 TBS. lime juice
• 1/4 cup cilantro, chopped
• Zest of 1 lime
• salt & pepper
• 1 tsp. red pepper flakes
• 10 oz bag coleslaw mix (cabbage & carrots)
• 1 cup cilantro, chopped
• 1 cup peanuts, coarsely chopped

For the dressing:

• 1/2 cup olive oil
• 1/4 cup lime juice
• 2 TBS. rice vinegar
• 1 TBS. erythritol
• Zest of 1 lime
• salt
• 1/4 tsp. red pepper flakes

Directions

1. In a large bowl, stir together 2 tablespoons olive oil, 2 tablespoons lime juice, 1/4 cup cilantro, lime zest, salt, pepper, and red pepper flakes. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes.
2. Make the base of the salad while chicken marinates: toss together cole slaw mix, 1 cup cilantro and peanuts in a large bowl. Refrigerate until ready to use.
3. Make the dressing: whisk together all the dressing ingredients. Set aside until ready to use.
4. Heat remaining tablespoon of oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 4 minutes per side. Transfer to a cutting board and cut into chunks.
5. Toss chicken and dressing with coleslaw mix. Serve.

Step-By-Step Instructions

In a large bowl, stir together 2 tablespoons olive oil, 2 tablespoons lime juice, 1/4 cup cilantro, lime zest, salt, pepper, and red pepper flakes. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes.

Make the base of the salad while chicken marinates: toss together cole slaw mix, 1 cup cilantro and peanuts in a large bowl. Refrigerate until ready to use.

Make the dressing: whisk together all the dressing ingredients. Set aside until ready to use.

Heat remaining tablespoon of oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 4 minutes per side. Transfer to a cutting board and cut into chunks.

Toss chicken and dressing with coleslaw mix. Serve.