Vietnamese Chicken Salad Meal Prep Recipe

Make the dressing by adding 100 milliliters of fish sauce, 125 milliliters of water, and 100 grams of sugar to a saucepan with 6 kaffir lime leaves and 15 grams of ginger, sliced into chunks, along with 2 cloves of crushed garlic.

Place the saucepan over high heat, mix, and bring to a light boil to melt the sugar, then remove from heat and cool.

Transfer the dressing to a heatproof container and refrigerate.

Chop 100 grams of peanuts roughly and toast them in a cold pan over medium-high heat for 3 minutes until golden, then cool.

Thinly slice 1 white onion and 2 medium-sized carrots into matchstick strips and add to a mixing bowl.

Add 150 grams of mung beans, 80 milliliters of rice wine vinegar, 20 grams of sugar (optional), and sea salt flakes to taste to the mixing bowl and mix to lightly pickle the vegetables for 10 minutes.

Fill a pot with water, season with salt, and bring to a boil. Add 3 large chicken breasts and cook for 10 minutes until the internal temperature reaches 73 degrees Celsius, then remove and cool for 15 minutes.

Slice the cooled chicken into thin strips and tear into pieces by hand.

Slice 1 lime into wedges and thinly slice 1 red chili (optional).

In a large mixing bowl, combine the chiffonaded cabbages, pickled onions, carrots, mung beans, and chicken. Add 25 grams each of mint and coriander and mix until combined.

Portion the salad into containers, adding the dressing and peanuts separately to maintain texture.

Equipment Needed

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