Vietnamese Chicken Salad
Serves 410 mins prep10 mins cook
Packed with raw veggies and fresh herbs for a dish packed with refreshing and amazing flavor! The cilantro, mint, crushed peanuts and dressing bring together the entire recipe! This is delicious on top of vermicelli or with lettuce wraps!
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What you need
Instructions
0 Preheat a large skillet to medium heat with olive or sesame oil. Add ground chicken to cook until no longer pink, about 3-4 minutes. Add salt and pepper to taste. 1 Prepare and chop all veggies - cabbage, red onion, bell pepper, cucumber, carrots, mint and cilantro. 2 In a small bowl, whisk together dressing ingredients. 3 Add all chopped veggies into a large bowl along with cooked chicken. Toss in sauce to combine! This will last up to 3 days in the fridge!View original recipe