Vietnamese Salad with Peanut Sauce

Vietnamese Salad with Peanut Sauce. Don’t cha think that the name of this salad itself sounds delicious? I know I have said this even so often, but I am a huge huge fan of salads.I mean what is there not to love about salads? They are 

• Nutritious
• Colourful
• Easy to prepare
• Delicious
• Makes you feel good
• Eating enough fiber lowers the risk of developing heart disease later in life, and yes visits to the loo would be regular too. 
• Makes you look good,  especially if you are seated next to someone who is having fried rice or buffalo chicken wings.

 I am sure there are a lot other reasons. But the reasons above is enough for now. 

Anyhoo, this Vietnamese Salad with Peanut Sauce would PERFECT with grilled chicken breast. I really really wanted to eat this with slices of grilled chicken but I chickened out at the idea of defrosting, and preparing the chicken 30 minutes before breaking my fast, thus I had it with chicken balls instead. Yup i chickened out on the idea of having chicken.

Somehow, I need to encore this soon. I must have this salad with grilled chicken. Yes, it’s a must.

Vietnamese Salad with Peanut Sauce

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• Author: Maya Kitchenette
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins

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Ingredients

Scale 1x2x3x

• 2 chicken breasts or 200 grams of chicken sausages/chicken balls
• Lettuce
• 1/2 yellow capsicums, cut into thin strips
• 1/2 green capsicum, cut into thin strips
• 1 carrot, shredded
• green onions, finely chopped (about /4 cup)
• cilantro – chopped
• basil – chopped
• 1 onion – sliced
• 5 cherry tomatoes
• Corn *optional

For the peanut sauce

• ¼ cup fresh lime juice
• 2 tsp fish sauce
• 2 tsp soy sauce
• 2 tsp olive oil
• 1 tsp sugar
• 1 tsp honey
• 2–4 teaspoons water
• 1/2 cup roasted peanuts
• 4 small cloves garlic, minced
• 1/2 lemongrass – bruised

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Instructions

1. If using chicken sausage or chicken balls, just pan fry for 5 minutes and keep aside.
2. If using chicken breast, season chicken breast with your favorite seasoning. You can just opt for salt, pepper and some rosemary. Grill or pan fry with 1 tbsp of oil till cooked. Keep aside.
3. Combine the dressing ingredients in a blender or food processor. Sauce should still be slightly chunky. Taste and adjust to fit your preferences.
4. On a plate, scattered the vegetables and top with a chicken breast. Top with a spoonfuls of peanut sauce and finish it off with a few extra chopped peanuts, cilantro and basil.

Nutrition

• Serving Size: 2
• Calories: 592
• Sugar: 24g
• Sodium: 903mg
• Fat: 27g
• Saturated Fat: 4g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 12g
• Protein: 43g
• Cholesterol: 73mg