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Vietnamese Chicken Salad


2 TBSP lime juice
2 TBSP orange juice
1 TBSP vinegar
2 TBSP fish sauce
1/2 tsp honey
1 tsp fresh ginger, grated

2 stalks of celery, chopped
1 small onion, chopped
1 small carrot, chopped
1 cube of fresh ginger 1×2 inch peeled
1 serrano chile, sliced in half lengthwise
5 garlic cloves, whole and peeled
2 TBSP low sodium soy sauce
1/2 tsp whole peppercorn
10 whole cloves
1 pound of skinless, boneless chicken breast


1 pound napa cabbage, shredded
1 carrot, shredded
1/2 cup chopped scallions (green part only)
1/2 cup loosely packed cilantro leaves
1/2 cup loosely packed mint leaves
2 TBSP roasted peanuts, chopped

1. In a small bowl, whisk together all ingredients in dressing.
2. Place 2 quarts of water in a medium saucepan on high heat and add celery, onion, carrot, ginger, chile, garlic, soy sauce, coves and peppercorns.
3. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
4. Add chicken breast, cover and cook on low for 15-20 minutes, until chicken is tender.
5. Strain chicken from broth and let cool.
6. Shred chicken into bite size pieces.
7. In a large bowl toss cabbage, carrots, scallions, cilantro and mint leaves.
8. Serve with portion of chicken on top, drizzle dressing and sprinkle withe peanuts.

Serves: 4
Calories: 250
Fat: 6.5g
Carbohydrates: 10g
Fiber: 3g
Protein: 36g

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Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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