This Vietnamese Chicken Salad has all my favorite flavors in one giant bowl of veggie packed goodness! It's easy to make, dairy free, gluten free, and paleo. It's very similar in flavors to the classic bun vermicelli bowls, but with all veggies instead of rice noodles.
Ingredients
Gluten free, Paleo
∙ Serves 4-6
Meat
1 lb Chicken thighs, boneless skinless
Produce
10 12 cups shredded savoy or napa cabbage, 1 pound
1 cup Bean sprouts
1 bunch Carrots
1 Cucumber
4 cloves Garlic
1 cup Herbs
1 Lime
1/2 Red onion
1/4 cup Serrano chilis
Condiments
5 tbsp Fish sauce
1/4 cup Lime juice, freshly squeezed
3 tbsp Maple syrup
Oils & Vinegars
13 tsp Avocado or olive oil
Nuts & Seeds
1 cup Cashew pieces, toasted
