VIETNAMESE CHOPPED SALAD WITH GRILLED CHICKEN SKEWERS & CHILI LIME DRESSING
Chili Lime Dressing In small bowl, whisk together lime juice, vinegar, brown sugar, sesame oil, ginger, sriracha and chili. Set aside.
Vietnamese Chopped Salad Toss chicken with 2 tbsp of the reserved dressing. Refrigerate for 30 minutes. Thread onto metal or soaked bamboo skewers. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until chicken is no longer pink inside, 5 to 7 minutes.
Meanwhile, in large bowl, toss together red pepper, carrot, napa cabbage, red cabbage and baby bok choy. Add green onions, snow peas, mango, basil, cilantro and mint. Toss gently and arrange on large platter with chicken skewers. Drizzle with remaining dressing. Sprinkle with peanuts, and fried shallots (if using). Serve immediately.
PER EACH OF 6 SERVINGS
about 168 cal, 15 g pro, 6 g total fat (1 g sat. fat), 17 g carb (3 g dietary fibre, 11 g sugar), 28 mg chol, 88 mg sodium, 577 mg potassium. % RDI: 8% calcium, 10% iron, 67% vit A, 140% vit C, 22% folate.
MAKES 4 TO 6 SERVINGS | HANDS-ON TIME 25 MINUTES | TOTAL TIME 50 MINUTES