Vietnamese Chicken Salad
Nutrition Information
  • Serves: 8
  • Calories: 360
  • Fat: 12 g
  • Carbohydrates: 29 g
  • Sodium: 620 mg
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 85 mg
Type: Salad
Prep Time: 
Total Time: 
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Ingredients
For the Marinade:
  • 4 large boneless, skinless chicken breasts (about 2 pounds)
  • 1 cup cilantro, chopped
  • 2 tablespoons lime zest
  • ¼ cup fresh lime juice
  • ½ cup extra virgin olive oil
  • ½ tablespoon black pepper
  • 1 teaspoon salt
For the Dressing:
  • ¼ cup packed brown sugar
  • ¼ cup fresh lime juice
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fish sauce
  • 1 tablespoon water
  • ½ teaspoon crushed red pepper flakes
For the Salad:
  • 1 (12-ounce) package green beans
  • 4 ounces dried rice noodles
  • 1 (14-ounce) package classic coleslaw
  • 1 cup cherry tomatoes, halved
  • 1 cup celery, thinly sliced
  • 1 cup cucumber, chopped
  • 1 bunch green onions, chopped
  • 1 cup cilantro, chopped
  • ½ cup roasted peanuts or cashews, unsalted
Instructions
  1. In a large Ziploc bag or baking dish, combine all marinade ingredients. Toss to thoroughly coat chicken. Place in the refrigerator to marinate for at least 4 hours.
  2. Once ready to prepare the meal, in a small bowl, whisk together dressing ingredients. Set aside.
  3. Remove marinated chicken from the refrigerator. Heat a large non-stick skillet over medium-high heat. Once hot, spray pan with cooking spray, remove chicken from the marinade, and add chicken to the pan. Cook 6-8 minutes per side, or until cooked through. Remove chicken from pan and set aside to cool.
  4. Add green beans and 2-3 tablespoons water to skillet. Cover and cook over medium heat, stirring occasionally, for 5-7 minutes or until beans are fork tender. Remove green beans from pan and chop into 2-inch long pieces. Place in a LARGE salad bowl and set aside.
  5. Meanwhile, cook rice noodles according to package directions. Drain well, then place on cutting board and chop roughly into about 2-inch pieces. Add to salad bowl.
  6. Once cool, shred chicken using 2 forks. Add chicken and remaining salad ingredients to salad bowl. Toss to combine.
  7. Pour in dressing and toss until well incorporated. Serve and enjoy!
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