If the considered consuming a salad makes you flip up your nostril and say ‘rabbit food’, it’s time you bought artistic! This tangy Vietnamese Chicken salad packs a flavour punch AND is low in energy.
- 2 serves
- 25 min prep time
- 15 min cooking
- 285 calories/serve
- 350g lean rooster breast
- 1 carrot (61g), reduce into matchsticks
- 2 celery stalk (110g), thinly sliced
- 1/2 crimson onion (73g), thinly sliced
- 1 inexperienced apple (125g), reduce into matchsticks
- 1/2 cups recent coriander (20g)
- 1/4 cups mint leaves (10g)
- 1/4 cups basil leaves (10g)
- 1/2 cups Chinese cabbage (35g), finely shredded
- 2 teaspoons fish sauce (10g)
- 2 teaspoons brown sugar (8g)
- 1 cloves garlic (3g), crushed
- 1 crimson chilli (10g), deseeded & finely chopped
- 2 teaspoons rice wine vinegar (10g)
- Place rooster in a pan of chilly water. Cover and place over medium-low warmth. Bring simply to a simmer. Reduce warmth to low and simmer very gently for quarter-hour. Transfer to a plate till cool sufficient to deal with, then finely shred. (If making ready forward, cowl and refrigerate till wanted.)
- Combine rooster, carrot, celery, onion, apple, coriander, mint, basil and cabbage in a big bowl.
- Whisk fish sauce, sugar, garlic, chilli, vinegar and 1 tablespoon of water in a small bowl till sugar has dissolved.
- Pour dressing over Vietnamese Chicken salad and toss to mix.
- Traditionally palm sugar is utilized in Vietnamese cooking. We’ve used brown sugar right here (and included it within the calorie depend) however be happy to go away it out when you like… there might be loads of sweetness from the apple.
- Keep the water used to prepare dinner the rooster – you should utilize it as inventory in soups!
- When chopping the apple, place it in a small bowl with chilly water and a squeeze of lemon juice. This will stop the apple turning brown.
Also learn: 3 Quick Midweek Recipes That Won’t Break The Bank
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