Recipe: Vietnamese chicken salad

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)
  1. Place chicken in a non-stick pan with stock and seasoning

  2. Simmer over a medium heat until cooked through, adding extra stock if necessary

  3. Set aside to cool

  4. Shred or slice chicken into strips and place in a large bowl

  5. Add remaining salad ingredients and toss to combine

Dressing:

  1. Pour ingredients into a jar with a tight-fitting lid

  2. Shake to dissolve sugar

  3. Pour over salad, toss to combine and serve

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