Vietnamese chicken & cabbage salad
540 cals, 41p, 21c, 29f (per meal)
Coleslaw mix
6 cup (540g)
Red wine vinegar
4 tbsp (60mL)
Lime juice
4 tbsp (60mL)
Fresh cilantro
3 tbsp, chopped (9g)
Serrano pepper, deseeded and chopped
1 pepper(s) (6g)
Soy sauce
2 tbsp (30mL)
Garlic, minced
2 clove(s) (6g)
Sesame oil
4 tbsp (60mL)
Roasted peanuts, chopped
4 tbsp (37g)
Shallots, minced
2 shallot (227g)
Boneless skinless chicken breast, raw
1 lbs (448g)
1
Add some water to a saucepan (enough to cover the chicken) and bring to a boil. Add in chicken and simmer for about 15 minutes until the chicken is fully cooked. Set aside to cool.
2
Meanwhile, prep the dressing by mixing together the sesame oil, shallots, garlic, soy sauce, vinegar, serrano chili, lime juice, and a pinch of salt. Set aside.
3
Once chicken has cooled a bit, take two forks and shred the chicken.
4
Top coleslaw mix with chicken, dressing, peanuts, and cilantro. Serve and enjoy!