vietnamese

Chicken and Lotus Root Salad with Roasted Cashews

This roasted dish pairs chicken breast, cooked and shredded with lotus root, thinly sliced and blanched, roasted cashews and green cabbage, finely shredded. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High protein High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

57 g Protein

45 g Carbohydrates

30 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

194g chicken breast, cooked and shredded 206 kcal
172g lotus root, thinly sliced and blanched 43 kcal
129g green cabbage, finely shredded 32 kcal
65g carrot, julienned 27 kcal
38g roasted cashews 210 kcal
19g lime juice 6 kcal
13g fish sauce 5 kcal
6g sugar 23 kcal
9g garlic, minced 13 kcal
11g mint leaves 4 kcal
11g cilantro, chopped 4 kcal
9g neutral oil 80 kcal

Cooking instructions

chicken breast
Poach chicken in lightly salted water until cooked through, 10-12 minutes. Rest 5 minutes, then shred.
lime juicefish saucesugargarlic
In a bowl, whisk lime juice, fish sauce, sugar, and minced garlic until dissolved.
chicken breastlotus rootgreen cabbagecarrot
Add lotus root, cabbage, carrot, and the shredded chicken. Toss well with the dressing and let sit 5 minutes.
roasted cashewslime juicefish sauce
Fold in herbs and half the cashews. Taste and adjust with more lime or fish sauce if needed.
roasted cashews
Plate the salad and top with remaining cashews.