Vietnamese Chicken Salad
I love asian food. It feels very light and fresh but it always fills you up. This one is a Vietnamese Salad with fresh sliced veggies and chicken and makes a super simple dish. What’s your favorite?
INGREDIENTS
6 Servings
- 1 free range chicken
- 1/2 raw whole cabbage, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup Vietnamese coriander, chopped
- 1/2 bundle of cilantro, chopped
- 1 teaspoon of pink salt
- 1 teaspoon of pepper
- 1 lime
- 1 tablespoon olive oil
DIRECTIONS
Boil the whole chicken for 15-30 minutes and take the chicken out to let it rest.
Shred the chicken with or without skin and discharge the bones. In a large bowl, add the onion, cilantro, coriander leaves, chicken, and cabbage.
Squeeze the lime into a small bowl and add salt, pepper, and oil. Mix well.
Add oil mixture into salad bowl. Toss salad and serve.
