Vietnamese Chicken Apple Salad Bowl

Ingredients

• 1 cup brown rice, cooked and chilled
• 2 tablespoons olive oil
• 1 pound chicken breast, thinly sliced
• 2 cups kale, chopped
• 1 cup red cabbage, sliced
• 2 medium apples, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 cup roasted peanuts, chopped

• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 teaspoon sriracha, or to taste

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Spread the cooked brown rice onto a baking sheet, drizzle with 1 tablespoon of olive oil, and bake for 15 minutes until crispy.
3. 03
   In a large skillet, heat the remaining olive oil over medium heat and cook the chicken until golden brown and cooked through, about 5-7 minutes.
4. 04
   In a large bowl, combine the kale, red cabbage, apples, mint, and cilantro.
5. 05
   In a small bowl, whisk together lime juice, fish sauce, honey, ginger, garlic, and sriracha to make the dressing.
6. 06
   Toss the salad with the dressing until well coated.
7. 07
   Top the salad with the crispy rice, cooked chicken, and chopped peanuts. Serve immediately.