When Sunday comes around, sometimes all you feel like is a nice big salad. After a few nights of eating out, having a few glasses of wine, etc. etc., my body needs to relax, renew, and reboot. When you feel your body craving health, and a salad is the best way to deliver that, don’t just make a boring salad that you won’t enjoy eating! A huge part of making healthy eating a lifestyle, and not just a temporary choice, is enjoying the food you put on the table. When I sat down to eat this Vietnamese Chopped Chicken salad, which is SO vibrant with Asian-inspired flavors, my body was thrilled to eat something nutritious and healing, but also delicious and full of flavor!
Vietnamese Chopped Chicken Salad
Prep time:
Cook time:
Total time:
Ingredients
- 1 head romaine chopped
- half head red cabbage chopped
- 2 bok choy, chopped
- 1 cucumber, diced
- 2 carrots, peeled
- ½ cup organic white corn
- few sprigs mint
- few springs cilantro
- toasted sesame seeds
- ¼ cup raw cashews
- 1 shallot
- 1 chicken breast
- 2 limes
- 2 tbsp liquid aminos
- 1 tsp sesame oil
- 1 tsp chili oil
- 1 ginger root
Instructions
- In a large skillet, heat coconut oil on medium heat and sauté the chicken breast
- Chop all lettuce and vegetables, add to a large bowl
- Peel then chop the carrots and add to bowl
- Place frozen corn in a microwave safe bowl, add water to submerge corn, and microwave for 5 min
- Drain and rinse corn in cold water, add to bowl
- Chiffonade the mint and cilantro, add to bowl
- Shred the chicken directly in the skillet, and add chicken + juice into bowl
- Lightly toast sesame seeds and cashews in skillet and add to bowl
- Peel and grate 1 tsp ginger
- In a bowl, whisk lime juice, sesame oil, grated ginger, and liquid aminos.
- Dress the salad, and garnish with sesame seeds, herbs, bean sprouts, etc!
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