Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
6
Low
Nutrition per serving
Calories335.4 kcal (17%)
Total Fat18.9 g (27%)
Carbs16.2 g (6%)
Sugars7.3 g (8%)
Protein27.9 g (56%)
Sodium1029.7 mg (51%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

⅓ cuplime juice
plus lime wedges, to serve

3 ½ tablespoonsfish sauce

1 ½ teaspoonswhite sugar

2garlic cloves
medium, finely grated

1red onion
small, quartered lengthwise and thinly sliced

3 cupscooked chicken
shredded

0.5 headgreen cabbage
or red, cored, shredded

4carrots
medium, peeled and shredded on the large holes of a boxgrater

3jalapeño chilies
medium, stemmed, halved lengthwise and thinlysliced

1 cupfresh basil
lightly packed, torn

1 cupfresh cilantro
lightly packed, leaves and tender stems, roughlychopped

1 ½ cupsroasted salted peanuts
roughly chopped
Instructions
Step 1
We call for about 3 cups of shredded meat, the yield of a small to average sizebird (3 to 4 pounds). The finished salad can be covered and refrigerated for up to an hour.
Step 2
In a small bowl, stir together the lime juice, fish sauce, sugar and garlic,until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.
Step 3
In a large bowl, toss together the chicken, cabbage,carrots, chilies, basil and cilantro. Pour on the red onion– dressing mixture and toss. Toss in half of the peanuts, then transfer to a serving bowl. Sprinkle with the remaining peanuts and serve with lime wedges on the side.
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