Rejuvenating Vietnamese Lunch Salad Bowl

Allergens

Fish (in fish sauce), Nuts (peanuts)

Ingredients

• 2 cups mixed baby greens (spinach, kale, arugula)
• 1/2 cup shredded carrots
• 1/2 cup cucumber, sliced
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup edamame, shelled and cooked
• 3 oz grilled chicken breast, sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 tbsp unsalted peanuts, chopped (optional)
• Zesty Citrus Dressing:
• 3 tbsp fresh lime juice
• 1 tbsp fish sauce (low
• sodium)
• 1 tsp honey
• 1 tsp minced garlic
• 1/2 tsp minced ginger

Instructions

1. In a large salad bowl, combine the mixed baby greens, shredded carrots, sliced cucumber, red bell pepper, edamame, grilled chicken breast, mint leaves, and cilantro leaves. In a separate small bowl, whisk together the lime juice, fish sauce, honey, minced garlic, and ginger to create the zesty citrus dressing. Drizzle the dressing over the salad and toss gently to combine. Top with chopped peanuts (if desire
2. . Enjoy your rejuvenating Vietnamese lunch salad bowl!

Chef’s Insight

Use organic and locally-grown produce whenever possible to maximize nutrient content and support sustainable agriculture.

Notes

Feel free to swap out ingredients or use leftovers for this versatile dish.