Vietnamese-style chicken salad
Enjoy the flavour of this delicious dish.
Ingredients
Serves 4
500g cooked chicken, skin removed
1-2 cups grated carrot
1-2 cups shredded lettuce
1 cup mint leaves
1 cup chopped coriander
½ cup pumpkin seeds
½ cup sultanas
2 spring onions, chopped
Dressing:
½ red onion, very finely chopped, or 2 spring onions finely chopped
½-1 tsp chopped chilli
2 tsp sugar
¼ tsp freshly ground black pepper
¼ cup rice vinegar
1-3 Tbsp fish sauce, optional
Method
Slice chicken into long thin strips.
Place carrot, lettuce, chicken, mint, coriander, pumpkin seeds, sultanas and spring onions into a serving dish
Make the dressing by placing all ingredients into a jar with a lid and shake until well combined.
Pour the dressing over the salad and toss well.
Serve.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 2060kj |
| Protein | 42.2g |
| Total fat | 23.8g |
| - saturated fat | 5.9g |
| Carbohydrates | 25.2g |
| - sugars | 23.8g |
| Fibre | 4.7g |
| Sodium | 1340mg |