The sun is out again and its lovely and warm so lets try another fresh tasty salad for dinner tonight. I find Asian salads perfect for healthy eating as they tend to use fresh herbs and citrus fruits to flavour rather than oils.
I often turn to Asian recipes to highlight the principles of a healthy meal plan. The Asian’s tend to cook with loads of fresh herbs in their salads and also cook their food very fast – helping to keep the nutrients in. This salad is delicious…
Serves 4
Vietnamese Chicken Salad
Ingredients
- 3 pieces chicken breast fillets
- 1 dessert spoon olive oil
- Sea salt
- Freshly cracked pepper
- 90 grams bean sprout - rinsed
- 20 grams or ½ cup of mint leaves (stalks removed)
- 50 grams or 1 cup of basil leaves
- 200 grams or 4 cups Chinese cabbages finely shredded
- 2 medium carrots peeled and grated
- Vietnamese Dressing
- 60 ml Lime juice
- 60 ml Fish sauce
- 2 tablespoons Rice vinegar
- 1 teaspoon caster sugar
- 2 very finely chopped Garlic Cloves optional
- 1/2 red onion
- 1 large red chilli (finely chopped)
Instructions
- Preheat the oven to 220°C (425°F/Gas 7).
- Heat a frying pan over a high heat, and while the pan is heating, brush the chicken with olive oil and season with salt and pepper.
- Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute.
- Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for 20 minutes.
- Shred the chicken into thin strips with your hands and place in a large bowl.
- Add the remaining ingredients and toss to combine.
- Vietnamese Dressing
- Place all the ingredients in a small bowl and stir until the sugar is dissolved
- Dairy Free
