Vietnamese Chicken Salad with Sesame and Lime Dressing

A light and flavoursome salad that is quick and easy to prepare for the warmer months

Yields3 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
Salad
 300g Chicken breast, thinly sliced
 2 Cups Chinese cabbage, thinly sliced
 1 Medium carrot (17cm long), julienned
 1 Medium Lebanese cucumber, julienned
 8 Snow pea pods, julienned
 1/4 Cup fresh mint lease, finely sliced
 1/2 Cup coriander, chopped (you can use the stalks)
 1/4 Cup unsalted peanuts
Dressing
 2 Tbsp. freshly squeezed lime juice
 1 tsp Sesame oil
 1/4 tsp Brown sugar
 1 tsp Freshly grated ginger
 1 tsp Red chilli, finely sliced (optional)
 1 Tbsp. salt reduced soy sauce
Salad Dressing
1

Combine all the ingredients for the salad dressing in a screw top jar and shake until well combined

Salad
2

Cover the base of a small pot with water (about 1/2 cm deep). Add the sliced chicken and simmer until cooked, about 5 minutes. Let cool

3

While the chicken is cooling, add the remaining salad ingredients in to a salad bowl and toss with your clean hands until well combined

4

Add the cooled chicken and coat with the salad dressing

5

Mix again until everything is well combined and coated in the dressing

6

Serve and enjoy

Nutrition Facts

Servings 3


Amount Per Serving
Calories 268
% Daily Value *
Total Fat 11.01g17%
Saturated Fat 2.40g12%
Sodium 311.24mg13%
Total Carbohydrate 6.64g3%
Dietary Fiber 5.59g23%
Sugars 5.63g
Protein 32.37g65%

Vitamin A 98.27%
Vitamin C 93.29%
Calcium 10.71%
Iron 12.83%
Vitamin B12 29.17%
Iodine 4.08%
Magnesium 23.08%
Zinc 21.63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

This meal is high in protein, fibre and good quality fats.

You can make a double batch and use the left overs for lunch the next day.  Just place a little of the dressing aside to use when you are ready to eat it.

 

Ingredients

Salad
 300g Chicken breast, thinly sliced
 2 Cups Chinese cabbage, thinly sliced
 1 Medium carrot (17cm long), julienned
 1 Medium Lebanese cucumber, julienned
 8 Snow pea pods, julienned
 1/4 Cup fresh mint lease, finely sliced
 1/2 Cup coriander, chopped (you can use the stalks)
 1/4 Cup unsalted peanuts
Dressing
 2 Tbsp. freshly squeezed lime juice
 1 tsp Sesame oil
 1/4 tsp Brown sugar
 1 tsp Freshly grated ginger
 1 tsp Red chilli, finely sliced (optional)
 1 Tbsp. salt reduced soy sauce

Directions

Salad Dressing
1

Combine all the ingredients for the salad dressing in a screw top jar and shake until well combined

Salad
2

Cover the base of a small pot with water (about 1/2 cm deep). Add the sliced chicken and simmer until cooked, about 5 minutes. Let cool

3

While the chicken is cooling, add the remaining salad ingredients in to a salad bowl and toss with your clean hands until well combined

4

Add the cooled chicken and coat with the salad dressing

5

Mix again until everything is well combined and coated in the dressing

6

Serve and enjoy

Vietnamese Chicken Salad with Sesame and Lime Dressing

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Nutrition Facts

Servings 3


Amount Per Serving
Calories 268
% Daily Value *
Total Fat 11.01g17%
Saturated Fat 2.40g12%
Sodium 311.24mg13%
Total Carbohydrate 6.64g3%
Dietary Fiber 5.59g23%
Sugars 5.63g
Protein 32.37g65%

Vitamin A 98.27%
Vitamin C 93.29%
Calcium 10.71%
Iron 12.83%
Vitamin B12 29.17%
Iodine 4.08%
Magnesium 23.08%
Zinc 21.63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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