We all need a Vietnamese shredded chicken salad in our lives and this is the one that’s been keeping us happy for many meals.
I tend to eat salads for lunch but this one is so good I want it all the time. Beautifully browned and lightly crisped chicken, thinly sliced and placed over the top of matchstick veggies, with a dressing that’s a perfect mix of tangy, fishy (fish sauce peps up everything, right?), spicy and garlicky rolled into one – we can’t get enough of it. It’s also a cinch to make, hurrah! I think you’re probably getting the picture now, so go find this recipe over on the Autoimmune Wellness site.