
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Vietnamese chicken salad bowls with pickled vegetables and nuoc cham
Gluten-Free, Paleo-Friendly, Soy-Free, Dairy-Free
4 Servings, 720 Calories/Serving
20–30 Minutes
Cool off with this refreshing, paleo-friendly Vietnamese salad, heaped with chicken, crisp pickled cucumber, radishes, and carrots, and umami-rich nuoc cham dressing.
In your bag
- 1 cucumber
- 2 or 3 red radishes
- Sun Basket quick-pickle brine (apple cider vinegar - honey)
- ¼ pound shredded carrots
- 10 ounces flat rice noodles*
- 4 to 6 boneless skinless chicken thighs (about 1 pound total)
- 1 or 2 cloves peeled fresh garlic
- 2 romaine hearts
- ½ cup roasted cashews
- 6 or 7 sprigs fresh cilantro
- Sun Basket nuoc cham (fish sauce - lime juice - coconut sugar)
- 1 tablespoon sambal oelek (optional)
- *Not paleo; omit for a paleo-strict version.
Nutrition per serving
Protein: 35g (70% DV), Fiber: 4g (16% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 15g, Saturated Fat: 6g (30% DV), Cholesterol: 90mg (30% DV), Sodium: 1220mg (51% DV), Carbohydrates: 57g (19% DV), Total Sugars: 11g, Added Sugars (Honey in quick-pickle brine; coconut sugar in nuoc cham): 7g (14% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.
Paleo-strict nutrition per serving: Calories: 460, Protein: 30g (60% DV), Fiber: 3g (12% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 90mg (30% DV), Sodium: 960mg (40% DV), Carbohydrates: 28g (9% DV), Total Sugars: 13g, Added Sugars (Honey in quick-pickle brine, coconut sugar in nuoc cham): 8g (16% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.
Instructions
Wash produce before use
1
Heat the water for the noodles; pickle the vegetables
- Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then thinly slice on the diagonal.
- Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
2
Soak the rice noodles
While the noodles soak, prepare the chicken.
3
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
While the chicken cooks and cools, prepare the remaining salad ingredients and the nuoc cham dressing.
4
Prep the remaining salad ingredients; make the nuoc cham dressing
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Trim the root end from the romaine hearts.
- Coarsely tear the romaine leaves.
- Coarsely chop the cashews.
- Strip the cilantro leaves from the stems.
5
Toss the chicken salad
Serve
Kids Can!
- Measure out the garlic.
- Coarsely tear the romaine leaves.
- Strip the cilantro leaves from the stems.
- Toss together the salad.
- Garnish with cashews and cilantro.