Vietnamese Chicken and Mint Salad (Goi Ga)

By • October 30, 2014 0 Comments

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Serves 2

  • 8 ounces rotisserie chicken breast, shredded
  • 8 ounces white cabbage or romaine lettuce, chopped
  • 3/4 cup Vietnamese mint leaves, shredded
  • 5 tablespoons fish sauce
  • 4 tablespoons lime juice
  • 1 garlic clove, finely chopped
  • sea salt and pepper (to taste)
  1. In a small bowl, mix together dressing (fish sauce, lime juice, and garlic).
  2. In a big bowl, mix the chicken, cabbage/lettuce, and mint leaves. Pour in the dressing and toss until everything is mixed. Add sea salt or pepper to taste.

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