Vietnemese Chicken Salad
In this Vietnamese Fried Chicken Salad you’re going to make delicious but healthy fried chicken, arranged with fresh herbs and veggies, beautiful fruits and a very fun flavorful dressing — all creating the beautiful presentation of a composed salad. Gluten-free, Paleo and Whole30.
Servings 5 servings
Calories 268kcal
Cost $12
Equipment
- large platter
- see recipes for Paleo Fried Chicken and Vietnamese Vinaigrette for further supplies
Ingredients
- Paleo Fried Chicken <-- click on link for recipe
- Vietnamese Vinaigrette see recipe below
- 1 head lettuce romaine, butter or iceberg (or 2 heads, if butter lettuce, if needed)
- 1/4 watermelon very thinly sliced
- 1 to 2 cucumbers sliced thinly at an angle
- 1 to 2 avocados thinly sliced
- 1 large mango thinly sliced
- 1/2 cup fresh herbs cilantro, basil or mint
- optional garnish: edible flowers
- any other in-season/fun Asian veggies you find: mung bean sprouts, jicama ...
Instructions
- Thinly slice the juicy and buttery fruits: mango, watermelon and avocado. These will make a lovely display of color. Slice the cucumber at an angle.
- Arrange butter, iceberg or romaine lettuce on large platter.
- Create a beautiful composed salad: Garnish with all the thinly sliced fruits, artistically.
- Slice the fried chicken diagonally. Arrange it and the cucumbers around nicely as well.
- Drizzle half the Vietnamese Vinaigrette over the salad.
- Add fresh herbs for final garnish and optional edible flowers.
- A sprinkling of sesame seeds is pretty and sets the tone for the Asian themed salad.
Nutrition
Calories: 268kcal | Carbohydrates: 33g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 21mg | Potassium: 783mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2877IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 2mg