Deliciously healthy. Leftovers make an excellent work lunch. Vietnamese Chicken Salad Main Ingredients 3 free range chicken fillets 125 ml chicken stock 2 pinches white pepper 150 g bean sprouts 30 g Vietnamese mint leaves
Deliciously healthy. Leftovers make an excellent work lunch.
Vietnamese Chicken Salad
Main Ingredients
- 3 free range chicken fillets
- 125 ml chicken stock
- 2 pinches white pepper
- 150 g bean sprouts
- 30 g Vietnamese mint leaves
- 300 g coleslaw mix (grated cabbage and carrot)
- 30 g basil leaves
- 40 g salad onions (finely sliced)
Dressing
- 4 tbsp lime juice
- 2 tbsp fish sauce
- 3 tbsp rice vinegar
- 1 tbsp castor sugar
- 1 clove garlic (crushed)
- 10 ml knob fresh ginger (grated)
- 1 fresh chilli (finely sliced)
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Place chicken in a non-stick pan with stock and seasoning
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Simmer over a medium heat until cooked through, adding extra stock if necessary
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Set aside to cool
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Shred or slice chicken into strips and place in a large bowl
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Add remaining salad ingredients and toss to combine
Dressing:
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Pour ingredients into a jar with a tight-fitting lid
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Shake to dissolve sugar
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Pour over salad, toss to combine and serve