Chicken and Cabbage Salad (Vietnamese Style, Paleo)

Original recipe from http://urbanposer.blogspot.com/search/label/21DSD#sthash.HH3aCYwN.dpuf

Vietnamese style and paleo salad. Grain/Gluten/Dairy/Egg/Nut free.

Source: http://urbanposer.blogspot.com/search/label/21DSD

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Name: Chicken and Cabbage Salad (Vietnamese Style, Paleo)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Vietnamese style recipe
Ingredients: 2 Chicken breast halves cooked, pulled/shredded; 1/2 cup Low sodium chicken broth optional; 1 head Savoy Cabbage or Chinese Cabbage about 7 cups, thinly sliced; 1 cup Carrots julienned; 6-7 Green onions thinly sliced; 1/4 cup Mint leaves fresh, roughly chopped; 1/4 cup Basil leaves fresh, roughly chopped; 1/4 cup Cilantro leaves fresh, roughly chopped; 1/4 cup water or coconut water the clear stuff, not milk or cream; 2-3 tablespoons Lime juice freshly squeezed, to taste; 2 tablespoons Fish sauce; 1 1/2 tablespoons Raw honey; 1/2 teaspoon Apple cider vinegar; 1 tablespoon Extra virgin olive oil; 1/2 Red seeded chili finely chopped

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INGREDIENTS

2 Chicken breast halves ; cooked, pulled/shredded
1/2 cup Low sodium chicken broth ; optional
1 head Savoy Cabbage or Chinese Cabbage ; about 7 cups, thinly sliced
1 cup Carrots ; julienned
6-7 Green onions ; thinly sliced
1/4 cup Mint leaves ; fresh, roughly chopped
1/4 cup Basil leaves ; fresh, roughly chopped
1/4 cup Cilantro leaves ; fresh, roughly chopped
Nước chấm Inspired Salad Dressing
1/4 cup water or coconut water ; the clear stuff, not milk or cream
2-3 tablespoons Lime juice ; freshly squeezed, to taste
2 tablespoons Fish sauce
1 1/2 tablespoons Raw honey
1/2 teaspoon Apple cider vinegar
1 tablespoon Extra virgin olive oil
1/2 Red seeded chili ; finely chopped

Servings

INSTRUCTIONS

If possible use leftover roasted chicken. Otherwise, roast chicken breasts: Place them in a baking dish with a cup of chicken broth and roast at 300 F (baste a few times) til cooked through with 165 F internal temp (about 25 min). Let chicken cool before pulling/shredding. Allow chicken to cool to room temperature before adding to salad.

Combine salad vegetables and herbs in a large bowl.

Thinly slice the cabbage, carrots and green onion into long strips and add to large bowl.

Roughly chop the herbs and add to bowl.

In a seperate bowl or jar, measure out the dressing ingredients. Feel free to play with the salad dressing ratios to suit your taste. Shake or whisk to mix well.

Pour the Dressing over the salad and toss. Serve with Sriracha Chilie Sauce or other chili sauce.

Recipe from http://urbanposer.blogspot.com/search/label/21DSD#sthash.HH3aCYwN.dpuf

NOTES

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Chicken and Cabbage Salad (Vietnamese Style, Paleo)

2 Chicken breast halves cooked, pulled/shredded
1/2 cup Low sodium chicken broth optional
1 head Savoy Cabbage or  Chinese Cabbage about 7 cups, thinly sliced
1 cup Carrots julienned
6-7 Green onions thinly sliced
1/4 cup Mint leaves fresh, roughly chopped
1/4 cup Basil leaves fresh, roughly chopped
1/4 cup Cilantro leaves fresh, roughly chopped
 Nước chấm Inspired Salad Dressing
1/4 cup water or coconut water the clear stuff, not milk or cream
2-3 tablespoons Lime juice freshly squeezed, to taste
2 tablespoons Fish sauce
1 1/2 tablespoons Raw honey
1/2 teaspoon Apple cider vinegar
1 tablespoon Extra virgin olive oil
1/2 Red seeded chili finely chopped

If possible use leftover roasted chicken. Otherwise, roast chicken breasts:  Place them in a baking dish with a cup of chicken broth and roast at 300 F (baste a few times) til cooked through with 165 F internal temp (about 25 min). Let chicken cool before pulling/shredding. Allow chicken to cool to room temperature before adding to salad.

Combine salad vegetables and herbs in a large bowl.

Thinly slice the cabbage, carrots and green onion into long strips and add to large bowl.

Roughly chop the herbs and add to bowl.

In a seperate bowl or jar, measure out the dressing ingredients. Feel free to play with the salad dressing ratios to suit your taste. Shake or whisk to mix well.

Pour the Dressing over the salad and toss. Serve with Sriracha Chilie Sauce or other chili sauce.

Recipe from http://urbanposer.blogspot.com/search/label/21DSD#sthash.HH3aCYwN.dpuf

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 4 Servings

Calories: 128
Calories from Fat: 24 (19%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 34.4mg		11 %
Sodium 881.9mg		30 %
Potassium 349.2mg		9 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 9.2g
Protein 15.5g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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