Vietnamese Chicken Salad

Is anyone else sweating to death in this weather? It is pretty unbearable where I live, and there’s no way that I want to turn on the stove, oven, or stand over a BBQ outdoors. No thank you. This recipe is incredibly simple. I cheat a bit with the chicken and use the rotisserie chicken from Costco. It tastes so damned good. As for the sweetener, it is optional, but it does round out the flavors nicely should you decide to use it. The cabbage lends 22 net carbs to this dish total, so just divide that by the number of servings to decide whether or not you find it to impact your daily goals. The single carrot in the whole recipe definitely won’t blow me over the edge either.

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I was really looking for something clean and fresh after my huge splurge party weekend.  This totally hit the spot.  It’s amazing!

Ingredients:

  • 2 cups shredded chicken
  • 1/2 head cabbage
  • 1/2 head purple cabbage
  • 1-2 shredded carrots
  • 3 Tbsp chopped mint
  • 3 Tbsp chopped basil
  • 3 Tbsp chopped cilantro
  • 5 green onions, chopped

Dressing:

  • 2 Tbsp red boat fish sauce (paleo friendly)
  • 1-2 limes, juiced
  • 1/4 cup water
  • 1.5 Tbsp 1 Tbsp avocado oil, macadamia nut oil, or light olive oil
  • 1/2 tsp apple cider vinegar
  • 1-2 servings low carb sweetener of your choice (I prefer pure stevia, but use whatever works for you).

Combine all of the salad ingredients in a very large bowl. Put all of the dressing ingredients into a separate bowl and whisk.  Toss everything together in the very large bowl and serve.

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