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

Salad Base

2 chicken breasts boiled and shredded
2 cups iceberg lettuce or Chinese cabbage, finely shredded
2 carrots peeled and finely shredded
½ cup fresh mint leaves
½ cup fresh coriander leaves
1 cup mung bean sprouts
½ red onion thinly sliced
3 tablespoon roasted salted peanuts chopped

Vietnamese Dipping Sauce

6 tablespoon water
2½ tablespoon monk fruit sweetener or sugar substitute of choice
2 tablespoon fish sauce
1½ tablespoon lime juice about 1 lime
1 garlic clove minced (optional)
1 bird’s eye chili thinly sliced (or chili flakes to taste)

Instructions

Cook the chicken: Place chicken in a saucepan, cover with water, bring to a boil, and simmer 12–15 minutes until cooked. Let cool, then shred.
Make the dressing: In a small bowl, whisk water, monk fruit sugar, fish sauce, lime juice, garlic, and chili until dissolved. Adjust sweetness or spice as needed.
Assemble the salad: In a large bowl, combine lettuce, carrots, sprouts, mint, coriander, onion, and shredded chicken. Toss gently.
Serve: Drizzle with dressing, sprinkle with peanuts, and enjoy immediately.

Notes

✨ Tip: Keep the dressing in a sealed jar in the fridge for up to 1 week.

Nutrition

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