Vietnamese Style Chicken

and Chili Salad
Fresh and zesty Chicken Salad with the right amount of kick!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
20 min
Vietnamese Style Chicken and Chili Salad
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

Cook chicken

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.
Peel and slice

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.
Cool chicken

3 Cool chicken

Once the chicken is cooked, transfer the chicken to a chopping board, let cool for a few minutes and slice/shred.
Make dressing

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.
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