Vietnamese chicken salad
Deliciously healthy. Leftovers make an excellent work lunch.
Less than 30 minutes
3 free range chicken fillets
125 ml chicken stock
2 pinches white pepper
150 grams bean sprouts
30 grams mint leaves, Vietnamese
300 grams coleslaw mix
30 grams basil leaves
40 grams salad onions, finely sliced
4 tbsp lime juice
2 tbsp fish sauce
3 tbsp rice vinegar
1 tbsp PnP castor sugar
1 clove of garlic, crushed
10 ml knob fresh ginger, grated
1 fresh chilli, finely sliced
Place chicken in a non-stick pan with stock and seasoning.
Simmer over a medium heat until cooked through, adding extra stock if necessary. Set aside to cool.
Shred or slice chicken into strips and place in a large bowl. Add remaining salad ingredients and toss to combine.
Pour ingredients into a jar with a tight-fitting lid. Shake to dissolve sugar.
Pour over salad, toss to combine and serve.