Vietnamese Chicke…
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1/4 cup fish sauce
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh cilantro leaves
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Steps
  1. In a medium bowl, combine the fish sauce, lime juice, honey, sesame oil, garlic and pepper. Whisk until blended.
  2. Place the chicken breasts in a shallow dish and pour the marinade over them. Turn to coat.
  3. Cover and refrigerate for at least 1 hour.
  4. Preheat oven to 375°F (190°C). Place the chicken breasts on a baking sheet lined with parchment paper.
  5. Bake for 15-20 minutes or until cooked through.
  6. Let cool before chopping into small cubes.
  7. In a large bowl, combine the cubed chicken with the cilantro leaves and toss to combine.
  8. Serve immediately or chill in the refrigerator until ready to serve.
Tags
Vietnamese Chicken Salad
Chicken Salad
Salad Recipe
Chicken Recipe
Lunch Recipe
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