Banh Mi-Style Vietnamese Chicken Salad – 3 PointsPlus

Salads are my go-to lunch when I am in a rush. You really can’t go wrong with a salad.

Vietnamese Chicken 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.

Vietnamese Chicken Salad

So I got out all the ingredients I needed and set to work.

Vietnamese Chicken SaladFirst you want to weigh out your chicken. Luckily this piece was exactly the right size. Next cut it into strips. I cubed mine, but any way cut up is fine.

Vietnamese Chicken Salad

Next add your oil to a skillet on medium-high heat. Once the oil is hot, add your chicken to brown.

Vietnamese Chicken Salad

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.

Vietnamese Chicken Salad

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.

Vietnamese Chicken Salad

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.

Vietnamese Chicken Salad

Finally you want to add your chicken to the bowl and mix it all together.

Vietnamese Chicken Salad

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

Ingredients
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

Directions
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?

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