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Vietnamese Chicken Salad (SERVES 2)
(153 calories, 14gms protein, 2.3gms fat, 20gms carbs)
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Recipes |
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Ingredients
1 piece fresh ginger, sliced and peeled
3 cups chinese cabbage, finely shredded
pinch salt
1 cup grated or finely sliced carrot
200gms boned, skinned chicken breast
1 red pepper, finely sliced
1 litre water
1 small lebanese cucumber, sliced into strips
juice of 1 lime or lemon
¼ onion, finely sliced
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1 tablespoon honey
3 tablespoons coriander, finely chopped
1 tablespoon asian fish sauce
3 tablespoons fresh mint, finely chopped
½ tablespoon soy sauce
½ tablespoon toasted peanuts, crushed
1 garlic clove, crushed
1 cup vermicilli or rice noodles, cooked (optional)
1 teaspoon balsamic vinegar
1/2 fresh red chilli, finely chopped |
Method
1. Bring water, ginger and salt to a simmer in a deep saucepan. Add chicken, maintain simmer, and cook until chicken is just cooked about 10 minutes. Remove from heat and let stand while you prepare vegetables.
2. Mix lemon/lime juice, honey, fish sauce, soy sauce, garlic, vinegar and chilli in a medium bowl.
3. Shred or slice chicken into small pieces. Mix together vegetables, chicken, coriander, mint and dressing.
NOTE: If serving with noodles place noodles on plate then top with salad. Top with crushed peanuts.
Bon Appetite! |
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