This salad is super satisfying because it tackles all the tastebuds with it’s sweet, sour, salty and spicy tang. To start- I threw a package of chicken thighs into the slow cooker along with some grated ginger & garlic and gave it a quick sear. I covered the chicken about ¾ of the way with some boxed chicken broth and a splash of soy sauce and cooked on high. Once finished, the chicken will shred easily with a fork.

Next I prepared the veggies. When I get my food processor out, I try to maximize it. When I’m using it to shred and chop veggies I usually do enough to fill a large serving bowl and leave it in the fridge to pick at during the week. I used the large grating blade to shread zucchini, carrot and beets. Then I chopped some cabbage, spring onion and mint leaves. Throw it all in a bowl and chill in the fridge until the chicken is cooked.

Now the dressing. My tangy take on a typical ginger lime. I use one whole lime depending on the juiciness, then add the remaining ingredients. Always test for balance. If it’s too sour or salty, add more honey, if it’s too intense add a bit more oil. Tip: with the sesame oil, less is more. Aim for that perfect tangy balance. I love a tangy dressing which is why I think the vinegar gives it the perfect kick in the pants.

Finally portion out some salad in individual bowls and top with chicken and dressing, sprinkle with sesame seeds if desired. Deeeeelicious!

Vietnamese Shredded Chicken and Veggie Salad

The Chicken


  • 1 package Chicken Thighs or Breasts
  • 2 or 3 cups Chicken Broth
  • Splash Soy Sauce
  • 1 Tablespoon Grated Ginger
  • 1 Tablespoon Grated Garlic

Cooking Directions

  1. Throw the chicken, garlic and ginger into the slow cooker and sear if you have that option. If not, don’t worry about it. Make sure the chicken is about three quarters covered by the chicken broth then add a splash of soy. Cook on high or low depending on how much time you have. Both settings work well. High is probably better if you’re using breasts.

The Salad


  • 1/4 Cabbage
  • 1 Large Carrot
  • 1 Zucchini
  • 1 Beet
  • 1 handful Chopped Spring Onion or Scallions
  • 1/4 Cup Chopped Mint Leaves

Cooking Directions

  1. Chop the cabbage, spring onion and mint. Then shred remaining veggies on a grater or food processor with any attachment you like. I used the large grating blade. I’ve made more salad than I need for the chicken but when I get my food processor out I like to make the most of it. Keeping the salad in a big bowl in the fridge all week makes side salads an easy accompaniment to lunches and dinners.

The Dressing


  • 1 Lime Juiced
  • 2 Tablespoons Honey
  • 1-2 Tablespoons Soy Sauce
  • 2 Tablespoons EVOO
  • 1/2-1 Tablespoon Sesame Oil
  • 1 Tablespoon Vinegar (white or rice wine)
  • 1/2-1 Tablespoon Grated Ginger
  • 1/4 Tablespoon Chili Sauce or Flakes (optional)

Cooking Directions

  1. Start with these proportions and tweak from there. I rarely measure when I cook but with this dressing, it’s all about balance. You want the perfect combo of salty, sweet, sour and tang and heat. Test it out until it tastes perfect to you. Dressing is key because if it’s delicious enough, it will motivate you to eat as many veggies as you can fit in your body which equals health! Yum!

Author: dawnrieniets

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