vietnamese-chicken-salad

Vietnamese Chicken Salad

Total time: 30 minutes

Serves 4

5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

250g - Chicken breast

½ head - Cabbage, shredded

1 - Carrot, shredded

1 - Cucumber, thinly sliced

½ cup - Bean sprouts

¼ cup - Mint leaves, chopped

¼ cup - Vietnamese coriander leaves, chopped

1 tb - Peanuts, chopped

1 tb - Lime juice

1 tsp - Sugar

2 cloves - Garlic, minced

1 - Red chili, sliced

UTENSILS

Pot, Bowls, Chopping board, Knife

INSTRUCTIONS

1. Boil the chicken breast in a pot for 20-25 minutes. Shred the chicken and set aside.

2. Combine the shredded chicken, cabbage, carrots, sliced cucumber, bean sprouts, mint leaves, cilantro leaves and chopped peanuts in a large mixing bowl.

3. Whisk together the fish sauce, lime juice, sugar, minced garlic and sliced chili pepper in a small bowl.

4. Pour the dressing over the salad and toss well to combine.

5. Serve the salad chilled.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 294g

Energy (kcal)

137.7

Carbs (g)

8.8

Proteins (g)

17.2

Fats (g)

2.7

Fibre (g)

5.3