Vietnamese Chicken Salad

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1 pound (450 grams)
• Romaine lettuce: 1 head (about 1 pound)
• Red bell pepper: 1/2 (about 4 ounces)
• Green bell pepper: 1/2 (about 4 ounces)
• Cucumber: 1 (about 10 ounces)
• Red onion: 1/4 cup (about 2 ounces)
• Bean sprouts: 1/2 cup (about 2 ounces)
• Fresh cilantro: 1/2 cup (about 1 ounce)
• Mint: 1/4 cup (about 0.5 ounce)

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Grill or pan-fry the chicken breasts until cooked through and tender. Let cool, then shred or thin-slice.
2. Wash and chop the romaine lettuce.
3. Dice the red bell pepper, green bell pepper, cucumber, and red onion.
4. Combine the lettuce, shredded chicken, bell peppers, cucumber, red onion, bean sprouts, cilantro, and mint in a large bowl.
5. For the dressing, whisk together the following ingredients:
   • 1/4 cup fish sauce
   • 1/4 cup lime juice
   • 2 tablespoons sugar
   • 1 tablespoon minced garlic
   • 1 teaspoon minced ginger
6. Pour the dressing over the salad and toss to combine.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 5 grams
• Saturated fat: 1 gram
• Cholesterol: 60 milligrams
• Sodium: 300 milligrams
• Carbohydrates: 25 grams
• Fiber: 3 grams
• Protein: 20 grams

Dish Characteristics:

• Fresh and flavorful
• Crunchy and juicy
• Tangy and savory
• Ideal for summer gatherings and picnics

User Comments:

• "This salad is a perfect blend of flavors and textures. The shredded chicken adds a nice protein element, and the vegetables are refreshing and crisp." - Emily
• "I've made this salad several times, and it's always a hit. It's easy to make and customizable with different vegetables or herbs." - Jennifer
• "The dressing is the key to this salad. The fish sauce and lime juice give it a great tangy flavor." - David

Special Precautions and Tips:

• Use fresh, high-quality ingredients for the best flavor.
• If you don't have fish sauce, you can substitute soy sauce, but the flavor will be slightly different.
• To make the salad ahead of time, prepare the dressing and store it separately. Add the dressing to the salad just before serving.