Vietnamese Chicken and Veggie Salad Gluten Free Paleo
I love creating recipes based off of the dishes I eat during my travels. I am constantly looking for inspiration everywhere I go. I am absolutely OBSESSED with South East Asian cuisine, so any time I can create a recipe inspired by my favorite flavors from that region, I am one happy girl.
This recipe has a few steps, but don’t be intimidated! This is the perfect recipe to teach you the power of organization, mis en place, and prepping ahead. The Nuoc Cham Dressing and Scallion Ginger oil can be made days in advance, and goes with just about anything- taste it and you’ll know what I mean.
This salad is the perfect way indulge in something packed with flavor, but is super low in calories, carbs and fats.
If you have never had Nuoc Cham dressing, it is a lime, sugar, garlic and fish sauce based dressing/dipping sauce. YES, I said fish sauce. NO, don’t run away. I know most people can’t wrap their minds around using fish sauce but I promise you, if you use it correctly it will send your recipes into a different stratosphere of deliciousness. I am trying to cut out a lot of refined sugar from my diet so in this recipe I replaced the sugar with honey, making this recipe totally paleo friendly.
This recipe is totally gluten free, dairy free, paleo, low carb, and all that other good shit you are trying to do in the new year.
I invite you to open your mind up to these amazing new flavors if you haven’t already. I promise you, your tastebuds will thank you.
Before we get started I am going to put the recipe for the Scallion Ginger oil right below so you can that going first. I am telling you, it goes on EVERYTHING. Even your eggs in the morning. Speaking of, feel free to add what ever you would like to this dish. Last night I made a variation of this dish and added quinoa and some eggs to it. IT WAS DELICIOUS. You can add rice, noodles, leafy greens, whatever your heart desires! Okay I am done blabbing now.
Scallion Ginger Oil
3 scallions, thinly sliced (green and white part only)
2 tablespoons of chopped ginger
½ cup oil (either avocado, safflower or any high heat oil)
1 teaspoon salt
In a small saucepan, on medium high heat, heat the oil for about a minute, or until the oil starts to “ripple”. Carefully toss in the scallions, ginger and salt and turn the heat off. The oil will start to bubble and spit so be careful. Let the oil come to room temperature and store for future uses.
Vietnamese Chicken and Raw Veggie Salad
- 4 boneless skinless chicken thighs
- 1 english cucumber, cut into thin ribbons. (you can do this with a peeler that has “teeth” on it or on a mandolin)
- 3 large carrots, cut into thin ribbons(see above)
- ½ a large daikon radish, cut into thin ribbons
- ½ cup mint leaves
- ½ cup cilantro leaves
- ½ cup roasted almonds or peanuts, chopped
2 scallions, sliced thin and soaked in ice water so they stay nice and crunchy
Marinade: combine the following in a large bowl.
- 2 tablespoons oil
- ¼ cup fish sauce
- ¼ cup gluten free low sodium tamari (or soy sauce)
- juice and zest of one lime
- 2 garlic cloves, minced
- 3 tablespoons maple syrup
- 2 tablespoons chopped cilantro
2 teaspoons chili sauce
Nuoc Cham Dressing: combine the following in a small container.
- ½ cup warm water
- ¼ cup honey
- 6 tablespoons lime juice
- 1 garlic clove, grated or minced
- 3 tablespoons fish sauce
- 2 small thinly sliced thai chilis
- Marinate the chicken for at least an hour or up to 8 hours. Remove the chicken from the marinade and pat lightly with a paper towel.
- Preheat a grill or grill pan on high. Drizzle a bit of oil onto the chicken so that it won’t stick. Grill for about 6-7 minutes on each side, or until both sides are nice and charred and the meat is cooked through.
- Remove the chicken from the heat and let it rest for 1 minute before slicing into strips. In the meantime start assembling your salad.
- Gently place piles of cucumber ribbons, daikon and carrot on the plate. Top with a sprinkling of fresh mint and chopped cilantro.
- Next place the sliced chicken on top of the vegetables and spoon a good tablespoon or more of the scallion ginger oil on top. (make sure you grab the bits of ginger and scallion in there too it’s delicious!)
- Take about 2-3 tablespoons of the Nuoc Cham dressing and pour it all over the salad.
- Garnish with roasted almonds or peanuts, a lime wedge and some scallions. ENJOY IT!