Vietnamese Salad with Chicken

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You can easily substitute shrimp or tofu for the chicken. As there are multiple ingredients, if your market doesn’t carry a few items, such as lemon grass or tamarind paste, it’s fine to skip them; this salad will be loaded with flavor.

Vietnamese Salad with Chicken Recipe

Serves: Two

Prep Time: 25-30 Minutes

Ingredients:

  • 1 Tbsp avocado oil
  • ¾ pound chicken breast, very thinly sliced 
  • ¼ tsp sea salt 
  • 1 stalk lemon grass, trim the top and base of the stalk (use only the bottom 3 inches; peel off any dry or tough outer layers, then mince)
  • 1 tsp ginger root, peeled and diced 

Salad: 

  • 2 cups cabbage, thinly sliced 
  • 2 medium carrots, grated 
  • 1 cup daikon radish (1 small daikon radish), grated
  • ¼ cup fresh basil, chopped
  • ¼ cup mint, chopped 
  • ¼ cup fresh cilantro, chopped 

Dressing: 

  • 2 Tbsp macadamia nut oil 
  • Juice of 1 lime (~ 3 Tbsp) 
  • 1 tsp Tamarind paste 
  • 2 tsp sesame oil 
  • ½ tsp Tamari sauce 
  • 1 tsp honey 

Garnish: 

  • 2 tsp sesame seeds 

Cooking Procedure:

  1. Heat a sauté pan to medium-high heat, add oil, then chicken (or other protein), salt, lemon grass, and ginger root. Stir occasionally until lightly browned, about 6-7 minutes, then set aside. 
  2. Combine salad ingredients in a serving bowl. 
  3. Whisk dressing ingredients until mixed. Toss with the salad and chicken.  
  4. Garnish with sesame seeds and serve. 

Vietnamese Salad with Chicken By Steven Masley, MD
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Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.

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