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Vietnamese Shredded Chicken Salad

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Basmati Rice
  • 1 cup cooked shredded chicken
  • 1 cup shredded napa cabbage
  • 1 cup shredded purple cabbage
  • 2 scallions, sliced
  • 1/2 cup matchstick carrots
  • 1 chopped yellow bell pepper
  • ½ cup chopped fresh cilantro
  • 1/8-1/4 cup fresh lime juice
  • 1 teaspoons Sriracha sauce
  • 1 thai chili, sliced
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tablespoons sugar
  • 1 1/2 tablespoons fish sauce 
  • 1/2 tablespoons sesame oil
  • 1 tsp sesame seeds

Step 1

  • Cook the Della Basmati Rice as instructed. Prep the veges and garnish. Combine lime juice, Sriracha sauce, thai chili, garlic, ginger, sugar, fish sauce, and sesame oil. Mix until sugar has dissolved. 

Step 2

  • In a large salad bowl, combine the rest of the ingredients except for the sesame seeds. Right before serving, toss the dressing with the salad.

Step 3

  • Scoop to serve in a bowl and garnish with the sesame seeds. Enjoy!

Step 4

  • Serve on a bowl and enjoy!