Recipe: Vietnamese Chicken Salad with Dressing


I have been doing a low carb program for the last couple of weeks. I have found that even with exercise I have not been able to lose weight. I have the joys of a thyroid condition and celiacs, making it difficult to lose weight.

Years ago I had successfully lost almost 50 lbs doing a doctor monitored low carb diet. The problem arose after losing the weight my doctor suggested that I start adding wheat to my diet and over an 18 month period not only started gaining the weight back dramatically, but I got sicker and sicker.

I was diagnosed with celiacs and felt so much better. But, as such with life, I kept the weight on. I took the time to learn about living gluten free, and allowed both my system and my soul to heal. Now I feel better than ever. I walk daily and participate in a ladies weight program twice a week. I would like to lose some more weight so I have decided that for the summer, with all the fresh veggies available, I will cut out the carbs
You will be seeing a lot more salads and meats on the blog for the summer. I am sure once the cold weather creeps into Calgary that I will start adding carbs in slowly. I am thinking low carb on the weekdays and a little carbs on the weekends. We will see if this plan works out.

I do miss my lovely flax bread toasted for breakfast from GF Patisserie. After discovering this lovely bakery in Cochrane I was able to get delicious gluten free bread… so now I definitely miss it.

Here is a lovely salad I got out of the “Ultimate Chicken” magazine issue. Again I am making my own dressings and was thrilled to find a Vietnamese salad recipe. I of course, have modified it a little, with bbq season here.

[print_this]Recipe: Vietnamese Chicken Salad

1 pkg jumbo raw shrimp
3 chicken breasts
1 pkg rice vermicelli noodles
3/4 cup olive oil
¼ cup + 2 Tbsp fresh lime juice
1 Tbsp chopped cilantro
2 tsp salt and pepper
¼ tsp cayenne pepper
½ tsp crushed red pepper
1 Tbsp grated lime peel
3 Tbsp rice wine vinegar
½ tsp chili powder
2 Tbsp sugar
3 heads romaine lettuce, shredded
1 cup shredded carrots
1 large bunch cilantro, chopped
1 cup crushed unsalted peanuts

In a bowl, combine 3 Tbsp of the olive oil, the 2 Tbsp of lime juice, cilantro, salt, pepper, crushed red pepper, and cayenne pepper.Add chicken to bowl and marinade in fridge for 10-30 minutes. Remove from marinade and Bbq til chicken is done.Remove from Bbq and slice chicken thinly.


In a small aluminum pie plate, add peeled shrimp, a Tbsp of olive oil, and I like to put ½-1 tsp chili powder and mix around. I then place pie plate on bbq and cooked the shrimp for 3-5 minutes until done.


For the dressing in a large salad bowl, whisk together the remaining ½ cup olive oil, ¼ cup lime juice, lime peel, vinegar, chili powder, sugar, salt and pepper.


Add to bowl, chopped lettuce, carrots, cilantro, peanuts, chicken strips, and shrimp.
Toss altogether.


**Now as an option you can add rice vermicelli noodles to salad. I am doing low carb, so there were no noodles on my plate. But my family enjoys the noodles.
Prepare according to directions while the chicken is marinading.

This easily could serve 6 people for supper.[/print_this]

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