Vietnamese Chicken Salad
Recipe Serves 4 people
Ingredients
- ½ cabbage, chinese (wombok) shredded
- 1 cucumber, any thinly sliced
- 1 cup bean sprouts
- 250 g snow peas ends removed, roughly chopped
- 1 capsicum, red cut into thin strips
- 2 onion, spring roughly chopped (or shallots)
- ¼ bunch mint, fresh finely chopped
- ¼ bunch basil, fresh finely chopped
- ¼ bunch coriander, fresh finely chopped
- 80 g cashews, roasted
- 1 tbsp oil, sesame
- ½ tbsp fish sauce GF if required
- 2 lime juiced
- 1 clove garlic crushed
- 1 tsp ginger, fresh finely chopped
- ¼ tsp chilli, powder optional
- 720 g chicken, breast diced
Instructions
- Combine all the dressing ingredients in a screw top jar and shake until well-combined. Set aside.
- In a large bowl combine all the salad ingredients (cabbage, cucumber, bean sprouts, snow peas, carrot, capsicum, spring onions, coriander, mint and basil).
- Heat a non-stick fry pan and coat with oil spray. Cook chicken breast until lightly golden brown.
- Add the cooked chicken to the salad, pour over the dressing and sprinkle with the crushed peanuts. Enjoy!
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