Description
A light and zesty summer dish featuring chilled shredded chicken, crisp vegetables, and aromatic herbs. Brightened by a tangy lime and fish sauce dressing with a hint of chili, this salad is perfect for warm days.
Ingredients
1.5 lbs skinless, boneless chicken breasts
4 cups chopped romaine lettuce
1 medium cucumber, sliced
1 cup cherry tomatoes, halved
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
2 tbsp halal-certified lime juice or tamari (no alcohol)
2 tbsp honey or palm sugar
1 tsp crushed red chili
1 tbsp vegetable oil (optional)
Salt to taste
Instructions
Poach or grill chicken breasts until fully cooked, then let cool and shred into thin pieces
In a large bowl, combine lettuce, cucumber, cherry tomatoes, shredded carrots, cilantro, and mint
In a small bowl, mix lime juice (or tamari), honey, crushed chili, and vegetable oil to create the dressing
Toss the salad ingredients with the dressing until evenly coated
Chill in the refrigerator for 10-15 minutes before serving
Serve as is or pair with cold rice noodles for a heartier meal
Notes
Chili and sugar levels can be adjusted to taste
Use grilled chicken breast with minimal seasoning for authentic flavor
For extra crunch, add water chestnuts or shredded cabbage
Store in an airtight container for up to 2 days (best when fresh)
Nutrition
- Serving Size: 1 salad serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg