This sweet-spicy chicken salad recipe pairs crunchy cabbage, mango and chicken with a Vietnamese-inspired dressing made with fish sauce and lime juice.

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine lime juice, oil, brown sugar, fish sauce and garlic in a large bowl. Add chicken, stir to coat and allow to marinate for 5 minutes.

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  • Add napa and red cabbage, mango, carrot, mint, scallions and pepper to the chicken; toss to combine.

Tips

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

Poach chicken to quickly cook it for recipes that call for cooked chicken. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup shredded cooked chicken.)

Nutrition Facts

385 calories; 10.5 g total fat; 1.4 g saturated fat; 60 mg cholesterol; 706 mg sodium. 875 mg potassium; 49.8 g carbohydrates; 7.3 g fiber; 35 g sugar; 27.4 g protein; 8860 IU vitamin a iu; 141 mg vitamin c; 118 mcg folate; 180 mg calcium; 3 mg iron; 66 mg magnesium; 7 g added sugar;