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Vietnamese Chicken and Mint Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.7046
Energy (kCal)444.1832
Carbohydrates (g)14.8657
Total fats (g)21.7683
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes. | 2. Combine cabbage, chicken, carrot, and mint in a separate large bowl. | 3. Pour dressing slowly over the salad and mix well. | 4. Season with salt and pepper if needed, and garnish with additional mint. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    thai chile 1 hot seeded minced 201.7333 0.0 44.88 1.1333
    garlic 1 clove peeled minced 4.47 0.9918 0.1908 0.015
    splenda sugar substitute 1 tablespoon 201.7333 0.0 44.88 1.1333
    rice vinegar 1 1/2 1/2 201.7333 0.0 44.88 1.1333
    lime juice 1 1/2 1/2 5.6719 1.9103 0.0953 0.0159
    fish sauce 1 1/2 1/2 9.45 0.9828 1.3662 0.0027
    vegetable oil 1 1/2 1/2 175.84799999999998 0.0 0.0 20.4
    onion 1/2 sliced 22.0 5.1370000000000005 0.605 0.055
    black pepper - - - -
    white cabbage 8 ounces shredded 201.7333 0.0 44.88 1.1333
    carrot 1 grated 25.01 5.8438 0.5673 0.1464
    chicken breast 1 cup cooked shredded cut - - - -
    mint 1 bunch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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