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

https://www.lucyhyland.com/food-for-living-blog/