Coat chicken breasts with black bean sauce and lay in a small roasting pan. Bake in a preheated oven for 10 minutes, flip, then bake for an additional 10 minutes. If you get particularly large chicken breasts, each side might take 15 minutes so test after the 20 minute cooking time- if the juices run clear, your chicken is cooked through, if not, return the breasts to the oven for an additional 10 minutes.
Chop all salad ingredients and place in a (very) large bowl.
Mix all dressing ingredients together in a small mixing bowl.
Dress salad and top each portion with the grilled chicken breasts.
Notes
* For vegan, use your favourite fish sauce substitute. I love this one http://www.thekitchn.com/recipe-vegan-fish-sauce-130535. ** If you are gluten-free, make sure to use a GF soy sauce like a high quality tamari. *** The chicken in this dish may be substituted with the protein of your choice- prawns, beef, tofu, etc.
Recipe by Port and Fin at https://portandfin.com/vietnamese-salad-with-black-bean-roasted-chicken/