Vietnamese Chicken Salad With Tangy Dressing

This Vietnamese chicken salad is one of my main go-to meals.

It’s absolutely delicious, so quick and easy to make and can be made in large quantities which makes it super simple for meal prep.

It’s high in protein, low in carbs, has heaps of fiber and is just an all-round delicious, quick, easy and healthy meal.

So many of my coaching clients rate this recipe as one of their favorites and I personally have it at least a few times per week.

If you like hot food, I suggest sprinkling chili flakes on top when you serve to add some extra kick.

Give it a go and let me know how you rate it!

Vietnamese Chicken Salad

**Serves 4

Dressing:
2 fresh red chilies
1 teaspoon crushed garlic
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
5 tablespoons fish sauce
6 tablespoons lime juice
5 tablespoons olive oil

Salad:
500g thinly sliced chicken breast or thigh
2 large carrots, peeled
1/2 red onion sliced thinly
2 stems spring onions sliced
1/2 green cabbage chopped and diced
1 large handful of coriander leaves, mint leaves.