Vietnamese Cold Chicken Salad (Goi Ga)
Add Your Own Photo to this RecipeServings
Prep Time
Cook Time
Ready In
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
-
-
-
-
-
-
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.
Related
Recipe Stories / Blog
Fresh Tomato Basil Linguine
It's gonna be one of those nights. The kind of night when every recipe...
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Recipe Stories / Blog
Ground Turkey & Cabbage Stir-Fry
There is something about this time of year that gets my head swimming. The...
