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Ricetta Vietnamese Chicken Salad

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Packaged angel hair slaw and matchstick-cut carrots speed preparation for weeknight cooking.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 6
Marcatori (Tags):


Cost per serving $2.08 vedi dettagli
  • 1 pound skinless, boneless chicken breasts
  • 1 1/2 cups chopped green onions, divided
  • 1/4 cup fresh lime juice
  • 3 tablespoons sugar
  • 1 garlic clove, minced
  • 2 tablespoons fish sauce
  • 6 cups thinly sliced green cabbage
  • 1 cup matchstick-cut carrot
  • 3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
  • 3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
  • 1/2 cup finely chopped dry roasted peanuts
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro


  1. Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.
  2. Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.
  3. Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

Nutrition Facts

Amount Per Serving %DV
Serving Size 182g
Recipe makes 6 servings
Calories 182  
Calories from Fat 63 35%
Total Fat 7.06g 9%
Saturated Fat 1.24g 5%
Trans Fat 0.02g  
Cholesterol 29mg 10%
Sodium 551mg 23%
Potassium 447mg 13%
Total Carbs 15.46g 4%
Dietary Fiber 3.8g 13%
Sugars 10.04g 7%
Protein 16.55g 26%
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