This Vietnamese Chicken Salad has all my favorite flavors in one giant bowl of veggie packed goodness! It's easy to make, dairy free, gluten free, and paleo. It's very similar in flavors to the classic bun vermicelli bowls, but with all veggies instead of rice noodles.
INGREDIENTS
Marinated Chicken:
1 pound boneless skinless chicken thighs
1 Tablespoon fish sauce
2 cloves garlic, minced
1 Tablespoon maple syrup
1 Teaspoon avocado or olive oil
Salad Dressing:
1/4 cup fish sauce
2 Tablespoons maple syrup
1/4 cup avocado or olive oil
2 cloves garlic, minced
1/4 cup freshly squeezed lime juice
1/4 cup thinly sliced serrano chilis, see notes
Salad Ingredients:
10-12 cups shredded savoy or napa cabbage, 1 pound
1 bunch carrots, 12 ounces, peeled and grated
1 cucumber, thinly sliced 2-3 cups, 9 ounces
1/2 red onion, thinly slice, 1 1/2 cups, 5 ounces
1 cup freshly chopped herbs, 1/3 cup each, cilantro, mint, and basil, see notes
1 cup of bean sprouts, rinsed and dried
1 cup toasted cashew pieces
Lime wedges for serving
INSTRUCTIONS
Place the chicken thighs in a glass container with a lid, and mix the thighs together with the marinade ingredients called for. Seal the container with the lid, and place the chicken thighs in the refrigerator to marinate for 8 hours, (1 hour minimum).
While you have the marinade ingredients out, make the dressing by placing all the ingredients into a jar and shaking the dressing together. If time is short, you can make this later when you’re grilling the chicken. Refrigerate the dressing until serving time.
When you’re ready to eat, prep all the salad ingredients, and place everything but the cashews into a large serving bowl.
