Vietnamese-style vegetables and chicken salad
Enjoy the flavour of this delicious dish.
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
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
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.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||5.9g|