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RELATED RECIPES
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40 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
granulated sugar
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
vegetable oil
granulated sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 150% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 24.5% of RDA
• Carbs: 7.7% of RDA
• Fat (total lipid): 29.5% of RDA
• Fiber: 20.5% of RDA
• Fructose: 0.2% of RDA
• Protein: 52.1% of RDA
• Sodium: 150% of RDA
• Sugar: 28.0% of RDA
• Vitamin A (IU): 125% of RDA
• Vitamin B6: 131% of RDA
• Vitamin C: 178% of RDA
• Iron: 0.9% of RDA
• Magnesium: 50.0% of RDA
• Manganese: 14.5% of RDA
• Niacin: 138% of RDA
• Potassium: 41.3% of RDA
• Zinc: 16.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
lbs
boneless, skinless.
 
2
tbsp
crushed or grated.
 
5
cloves
crushed or finely minced.
 
2
tbsp
can use grape seed oil.
 
2
tsp
 
1/3
cups
 
3/4
cups
 
1
whole
minced. about 1.6oz.
 
1
tbsp
fresh squeezed.
 
2
tsp
 
6
cups
thinly shredded.
 
1
cup
fresh, chopped herbs. Can use mint, basil, cilantro, or Vietnamese coriander.
 
1/4
cups
shredded.
 
1/4
cups
crushed.
 
1/4
cups
fried. optional.
 
1/4
cups
optional.
 
 
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PREPARATION
MAKING THE CHICKEN/MARINADE
1.
In a large bowl, combine all chicken marinade ingredients. 1 tablespoon crushed or grated fresh ginger, 2 cloves garlic, crushed or finely minced, 2 tablespoons vegetable or grape seed oil, 2 tablespoons fish sauce, 1 teaspoon sugar.
2.
If your pieces of chicken are thick, place them between two sheets of plastic wrap and pound them with a meat mallet to an even 1/2-inch thickness. Remove the plastic wrap and add the chicken to the marinade. Let marinade for about 20 minutes.
3.
Heat a grill or heavy bottomed skillet over medium-high heat. Cook the chicken until it is browned and cooked through, usually 3-4 minutes per side. Let cool, and then shred or chop the chicken.
MAKING FISH SAUCE DRESSING
4.
In medium bowl or large jar, combine all ingredients well. 1/4 cup fish sauce, 1 teaspoon grated fresh ginger, 3/4 cup water, 3 cloves garlic, finely minced or crushed, 1-2 red chilies, minced, 1 teaspoon sugar, 1 tablespoon fresh lime juice or more to taste, 2 teaspoons rice vinegar. Allow sugar to completely dissolve before using.
MAKING THE SALAD
5.
In large bowl, combine cabbage, herbs and shredded carrots. Add the chicken to the bowl and toss to combine.
6.
Add fish sauce dressing to taste just before serving. Top with peanuts and other optional fried shallots, garlic, and/or pickled onions if using and serve.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can keep fish sauce dressing chilled in fridge for up to 1 month.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 491
Protein 58.6 g
Carbohydrates 21.2 g
Iron 0.17 mg
Fiber 5.73 g
Calcium 8.47 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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