Vietnamese Chicken Salad PT520M https://img5.recipesrun.com/201907/2019/1016/4b/3/543128/300x200x90.jpg This recipe is fairly easy to prepare, mostly it’s just chopping veggies. The marinade for the chicken uses similar ingredients as the salad dressing. That way you can make both at once while you have everything out of the fridge. It’s definitely best to marinate the chicken for as long as you can for the best flavor. 4 servings Ingredients: 1/4 cup thinly sliced serrano chilis 1/4 cup freshly squeezed lime juice 2 cloves garlic, minced 1/4 cup avocado or olive oil 2 tbsp. maple syrup 1/4 cup fish sauce 1 tsp. avocado or olive oil 1 tbsp. maple syrup 2 cloves garlic, minced 1 tbsp. fish sauce 1 pound boneless skinless chicken thighs lime wedges for serving 1 cup toasted cashew pieces 1 cup bean sprouts, rinsed and dried 1/3 cup freshly chopped basil 1/3 cup freshly chopped mint 1/3 cup freshly chopped cilantro 1 1/2 cups red onion, thinly slice 2 cups cucumber, thinly sliced 12 oz. carrots, peeled and grated 10 cups shredded savoy or napa cabbage