Vietnamese 20 min

Vietnamese Goi Ga (Chicken Salad)

Name: Vietnamese Goi Ga (Chicken Salad)
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 lb cooked chicken breast, shredded; 3 cups napa cabbage, shredded fine; 1 cup purple cabbage, shredded fine; 1 medium carrot, julienned; 4 shallots, sliced thin; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro; 1/4 cup roasted peanuts, crushed; 2 tablespoons fried shallots; 3 tablespoons fish sauce; 3 tablespoons lime juice; 2 tablespoons sugar; 1 clove garlic, minced; 1 red chili, minced

high-proteindairy-freehealthygluten-free

Ingredientsfor 2

280

Cal

30g

Protein

18g

Carbs

10g

Fat

11 lb cooked chicken breast, shredded
23 cups napa cabbage, shredded fine
31 cup purple cabbage, shredded fine
41 medium carrot, julienned
54 shallots, sliced thin
61/2 cup fresh mint leaves
71/2 cup fresh cilantro
81/4 cup roasted peanuts, crushed
92 tablespoons fried shallots
103 tablespoons fish sauce
113 tablespoons lime juice
122 tablespoons sugar
131 clove garlic, minced
141 red chili, minced

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Instructions

1
Make the dressing: whisk fish sauce, lime juice, sugar, garlic, and chili until sugar dissolves. The dressing should be balanced — assertively sour, salty, slightly sweet, and spicy.
2
Combine shredded napa cabbage, purple cabbage, carrot, and shallots in a large bowl. Add half the dressing and toss. Let sit 5 minutes — the dressing slightly wilts the cabbage and releases moisture.
3
Add shredded chicken, mint, and cilantro. Toss with remaining dressing. Taste and adjust — the salad should be well-dressed, not lightly.
4
Transfer to a serving plate. Top with crushed peanuts and fried shallots just before serving — they provide essential textural contrast. This refreshing salad is best eaten immediately, as the herbs wilt quickly. Serve with prawn crackers for additional crunch.