Healthy Vietnamese chicken Salad

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings:

Author: Gaila - The Petit Gourmet

4.50 from 2 votes

If you are on the lookout for a delicious keto-friendly lunch idea, then this is your answer! This tasty low-carb dish will leave you and your family or friends begging for more.

Ingredients

2 chicken breast boiled and shredded
2 cups iceberg lettuce finely shredded
2 carrots peeled finely shredded
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 cup of soy bean sprouts
1/2 red onion julienned
3 tablespoons roasted salted peanuts chopped

Vietnamese dipping sauce

6 tablespoons water
2½ tablespoons Monk fruit sugar
2 tablespoons fish sauce
1½ tablespoons lime juice about 1 lime
1 clove garlic minced optional
1 bird eye chili thinly sliced I often use chili flakes

Instructions

Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Let that simmer, for 12 to 15 minutes or until cooked through. Remove from fire. Let the chicken cool and then shred. Reserve.
In a bowl, combine all the ingredients and mix untilthe sugar has dissolved. Taste the sauce and adjust the sweetness if needed.
Use the sauce immediately or transfer to a sanitizedjar or bottle. Keep refrigerated.
Add the onion. Reserve.
Place lettuce, carrots, bean sprouts, mint, coriander and chicken in a large bowl. Sprinkle with peanuts. Serve.

Nutrition

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