Salads are my go-to lunch when I am in a rush. You really can’t go wrong with a salad.
This Banh Mi-Style Vietnamese Chicken Salad from the Weight Watchers Make & Take Meals was quick and easy to make, but had a little more to it than a plain salad.
So I got out all the ingredients I needed and set to work.
Next add your oil to a skillet on medium-high heat. Once the oil is hot, add your chicken to brown.
While your chicken is cooking you can make the dressing. In a large bowl whisk together the lime juice, soy sauce, chili sauce and garlic.
Once the chicken is browned you want to shred it. I did a chop/shred combo, but you just want to make it into super small pieces.
Next add the coleslaw to the bowl with the dressing. Then chop up your scallions and carrots (or buy pre-shredded carrots like me) and add that to the bowl.
Finally you want to add your chicken to the bowl and mix it all together.
After mixing I put the whole bowl into the fridge for a little to marinate. This way all to coleslaw soaks up the dressing.
Now split it into 4 containers and you have a healthy and delicious lunch to grab on your way out the door.
Banh Mi-Style Vietnamese Chicken Salad
Makes 4 servings | 3 Weight Watchers PointsPlus per serving
146 Calories, 4g fat, 7g carbs, 3g sugar, 2g fiber, 20g protein
1 teaspoon canola oil
¼ pound boneless, skinless chicken breast (cut into strips)
3 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons Sriracha or chili sauce
1 garlic clove, minced
2 cups coleslaw mix
2 scallions, sliced
1 carrot, shredded
Heat oil in medium skillet over medium-high heat. Add chicken and cook until browned, about 8 minutes. Cook 5 minutes and shred with fork.
Meanwhile, whisk together lime juice, soy sauce, chili sauce and garlic in a large bowl. Add coleslaw, scallions and carrots and toss to combine. Stir in chicken.
Do you love salad?