Vietnamese Shredded Chicken and Veggie Salad

AuthorDawnCategory

Vietnamese-inspired chicken and veggie salad that hits all the tastebuds: sweet, salty, spicy and sour.

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 shred 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!

Yields1 Serving
Chicken
 4 Chicken Thighs
 2 cups Chicken Broth
 ¼ cup Soy Sauce or Tamari
 1 tbsp Grated Ginger
 1 tbsp Grated Garlic
Salad Ingredients
 ½ Cabbage, Chopped
 1 Large Carrot
 1 Zucchini Shredded or Julianned
 1 Beet Shredded or Julianned
 ¼ cup Chopped Mint Leaves
 handful Chopped Spring Onion or Scallions to garnish
Dressing
 1 Lime Juiced
 2 tbsp Soy Sauce or Tamari
 2 tbsp Sesame Oil
 2 tbsp Honey
 1 tbsp Grated Ginger
 Chopped Chili or sauce (optional)
For the Chicken
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.

Salad
2

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.

Dressing
3

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!

Ingredients

Chicken
 4 Chicken Thighs
 2 cups Chicken Broth
 ¼ cup Soy Sauce or Tamari
 1 tbsp Grated Ginger
 1 tbsp Grated Garlic
Salad Ingredients
 ½ Cabbage, Chopped
 1 Large Carrot
 1 Zucchini Shredded or Julianned
 1 Beet Shredded or Julianned
 ¼ cup Chopped Mint Leaves
 handful Chopped Spring Onion or Scallions to garnish
Dressing
 1 Lime Juiced
 2 tbsp Soy Sauce or Tamari
 2 tbsp Sesame Oil
 2 tbsp Honey
 1 tbsp Grated Ginger
 Chopped Chili or sauce (optional)

Directions

For the Chicken
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.

Salad
2

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.

Dressing
3

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!

Vietnamese Shredded Chicken and Veggie Salad
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Dawn exhibits artwork independently and with groups; Thou Art Mum and Melbourne and Victorian Artists (MAVA). In her online store, you can find original pieces, wall art prints, and other home decor. A few times per year she accepted personalised and sentimental art commissions for clients.

Dawn creates out of her home studio in Wurundjeri country, the Northern Suburbs of Melbourne.
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