Exotic Spices and a Healthy Kick - Vietnamese Shredded Chicken

Servings: 2-3 main dish salads, 4 side salads

Ingredients

For the Salad

2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken

4 cups shredded napa cabbage

4 scallions, thinly sliced

1 cup grated or matchstick carrots

1 red bell pepper, sliced into bite-sized pieces

1/2 cup roughly chopped fresh mint

1/2 cup roughly chopped fresh cilantro

1/2 cup chopped peanuts

For the Dressing

1/4 cup fresh lime juice, from about 3 limes

2 teaspoons Sriracha sauce

3 cloves garlic, minced

2 tablespoons sugar

3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)

Ripe avocado

Instructions

In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate blender, combine all of the ingredients for the dressing; blend until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.

By Jennifer Segal, inspired by Saveur magazine & changed to follow the Good Foods Bad Foods list by me. J Enjoy!

Nutrition Information

Per serving (4 servings)

Calories:417

Fat:30g

Saturated fat:5g

Carbohydrates:20g

Sugar:12g

Fiber:5g

Protein:20g

Sodium:1169mg

Cholesterol:50mg

Picture: http://www.onceuponachef.com/recipes/vietnamese-shredded-chicken-vegetable-salad.html