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Vietnamese Chicken and Mint Salad Recipe

Vietnamese Chicken and Mint Salad Recipe

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Ingredients:

Serving

1 hot thai chile, seeded and minced
1 clove garlic, peeled and minced
1 tbsp splenda sugar substitute
1 1/2 tsp rice vinegar
1 1/2 tbsp lime juice
1 1/2 tbsp fish sauce (nuoc nam or nam pla)
1 1/2 tbsp vegetable oil
1/2 medium onion, finely sliced
black pepper
8 oz white cabbage, shredded
1 medium carrot, grated
1 cup cooked chicken breast, shredded or cut into fine strips
1 bunch mint

Directions:

For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.
Combine cabbage, chicken, carrot, and mint in a separate large bowl.
Pour dressing slowly over the salad and mix well.
Season with salt and pepper if needed, and garnish with additional mint.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	225.27 Kcal (943 kJ)
Calories from fat	115.17 Kcal
		% Daily Value*
Total Fat	12.8g	20%
Cholesterol	26.62mg	9%
Sodium	817.46mg	34%
Potassium	327.7mg	7%
Total Carbs	18.13g	6%
Sugars	3.42g	14%
Dietary Fiber	2.45g	10%
Protein	10.71g	21%
Vitamin C	24.9mg	41%
Vitamin A	0.2mg	5%
Iron	0.7mg	4%
Calcium	47.5mg	5%

Amount Per 100 g
Calories	136.15 Kcal (570 kJ)
Calories from fat	69.61 Kcal
		% Daily Value*
Total Fat	7.73g	20%
Cholesterol	16.09mg	9%
Sodium	494.08mg	34%
Potassium	198.07mg	7%
Total Carbs	10.96g	6%
Sugars	2.07g	14%
Dietary Fiber	1.48g	10%
Protein	6.47g	21%
Vitamin C	15mg	41%
Vitamin A	0.1mg	5%
Iron	0.4mg	4%
Calcium	28.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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