Vietnamese Cold Chicken Salad (Goi Ga)
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Recipe: #25440
January 13, 2017
Categories: Salads, Vegetable Salad, Poultry, Chicken, Vegetables, Cabbage, Vietnamese, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Hand Mix/Whisk, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Cooked Chicken or Beef, Cooked Chicken more
"A nice tasty lower fat salad"
Ingredients
- FOR THE NUOC CHAM DRESSING
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Nutritional
- Serving Size: 1 (249.1 g)
- Calories 231.3
- Total Fat - 12.2 g
- Saturated Fat - 2.2 g
- Cholesterol - 101.3 mg
- Sodium - 531.8 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 2 g
- Sugars - 12.7 g
- Protein - 13.2 g
- Calcium - 78.4 mg
- Iron - 2.4 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
Step 1
Place all the salad ingredients in a large bowl.
Step 2
In a small bowl, whisk together the oil, lime juice, water, honey, fish sauce, and chili garlic sauce.
Step 3
When ready to serve, pour the dressing over the salad and toss well, add salt and pepper.
Tips & Variations
No special items needed.
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