Fresh and zesty Chicken Salad with the right amount of kick!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
20 min
Fresh and zesty Chicken Salad with the right amount of kick!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook chicken
Boil water in a pot with a pinch of salt. Once the water is boiling place the chicken breasts in the water. Simmer, uncovered, for 10-15 minutes or until chicken is cooked through.
2 Peel and slice
Meanwhile peel and slice carrots to matchsticks. Rinse and slice cabbage thinly. Chop spring onion, coriander and chilli. Rinse bean sprouts.
3 Cool chicken
Once the chicken is cooked, transfer the chicken to a chopping board, let cool for a few minutes and slice/shred.
4 Make dressing
Combine vinegar, 1,5 Tbsp of lime juice, soy sauce, sweet chili sauce and fish sauce in a bowl and stir until well combined. Toss all the ingredients together in a large salad bowl, and serve.