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Vietnamese Chicken Salad

Vietnamese Chicken Salad

dairy free gluten free low carb main course paleo recipes salads

This refreshing salad features crisp greens, aromatic herbs, shredded chicken, colorful carrots, crunchy macadamias, and a zippy lime dressing. 

Vietnamese cuisine is revered as some of the healthiest food in the world, and lucky for us, many Vietnamese dishes are gluten-free, dairy-free, and packed with flavor. This particular recipe is GF, DF, Paleo-compliant, and Low-carb. 

This refreshing salad, known as Goi Ga, is a summertime favorite. It’s cooling, bright, and made with fairly basic, everyday ingredients. The best way to enjoy it is outdoors on a warm, sunny day, over lunch with a friend.

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Chef's Notes:

Peanuts are traditional here, but I’ve switched them out for macadamias to make this salad Paleo compliant. Feel free to use what works for your current dietary needs. 

Shrimp would make a delicious substitute for the chicken. 

Please note that cabbage is a goitrogenic vegetable. While most experts nowadays agree that highly-nutritious cruciferous vegetables like cabbage do more good than harm for thyroid patients (especially when cooked), you can easily substitute a non-goitrogenic green like romaine or even iceberg lettuce if you are avoiding all goitrogens. These substitutions also apply if you are sensitive to sulfur-containing foods.

This salad is best eaten fresh but keeps refrigerated for up to 24 hours. 

 

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