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–+ servings

Vietnamese Chicken Salad

Jennifer Hall
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating 1 day
Total Time 1 day 1 hour
Course Dinner, Salad, Side Dish
Cuisine Asian
Servings 6

Equipment

Ingredients
  

Sesame Ginger Chicken

  • 1.5-2 lbs Boneless skinless chicken breasts filet into 1 inch thick breasts
  • 1/3 cup Coconut aminos
  • 3 tbsp Coconut sugar or honey
  • 2 tbsp Fish sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sesame oil
  • 1 tbsp Freshly grated ginger
  • 1 tsp Garlic minced
  • 1 Shallot minced
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

Salad

  • 8 cups Napa cabbage or green cabbage shredded
  • 3 cups Shredded red cabbage
  • 1 Red pepper julienned
  • 2-3 Scallions sliced
  • 1/2 cup Cilantro chopped

Pickled Vegetables

  • 1 cup Carrots julienned (or bagged matchsticks)
  • 1 cup Cucumbers sliced and halved
  • 1/2 White onion sliced
  • 1 Jalapeno seeded and sliced
  • 1 cup Filtered water
  • 1 cup Rice vinegar
  • 1 tsp Garlic minced
  • 2 tbsp Honey
  • 1 tsp Salt

Thai Peanut Dressing

  • 1/4 cup Coconut aminos
  • 2 tbsp Rice Vinegar
  • 1 tbsp Toasted Sesame
  • 1 tbsp Maple syrup
  • 2 tbsp Peanut butter
  • 1 tsp Ginger freshly grated
  • 1 tsp Garlic fresh minced
  • 1 tsp Lime freshly squeezed

Toppings

  • 1/2 cup Chopped peanuts
  • 1 tbsp Sesame seeds (optional)

Instructions
 

  • Make your marinade for the chicken by adding all ingredients to a bowl, submerge chicken, cover and refrigerate overnight or for a minimum of 4 hours.
  • Pickle vegetables: To a mason jar or bowl, add cucumbers, carrots, jalapenos, onions and minced garlic. Pour over your quick pickling juices (rice vinegar, honey, water, salt). Make sure all the vegetables are covered in the pickling liquid and refrigerate for a minimum of 2 hours.
  • Make Thai Peanut Dressing- Add all ingredients to a blender and blend for 30 seconds until creamy smooth.
  • Cook chicken: Add 2 tbsp avocado oil to a skillet on medium heat. Cook chicken 4-6 minutes each side or until the thickest part of the breast reaches 165 degrees Fahrenheit.
  • Assemble salad: In a large bowl add red and green cabbage, red pepper, green onions, cilantro, scallions and pickled vegetables. Pour Half the dressing over the salad and give it a toss. Add Chicken over the top and garnish with sesame seeds, peanuts and drizzle more dressing over the top of the chicken and salad if desired.

Notes

Sesame Ginger Chicken Recipe
Thai Peanut Dressing 
Keyword asian, ginger, salad, sesame, thai, vietnamese
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