Vietnamese Style Chicken

and Chili Salad

photo
Low-Carb
Share!
Low-Carb
Share!

Instructions

photo

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.

photo

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.

photo

3 Cool chicken

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

photo

4 Make dressing

Combine vinegar, 1,5/2,25/3 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.

Tips for fussy eaters

Stir fry the veg with some noodles and serve with the shredded chicken.

Pro tip

Add the chilli as a garnish if you are not a heat lover!

Fresh and zesty Chicken Salad with the right amount of kick!

Cooking Time: 20 min

Cals 446 · Prot 47.2 · Carbs 43.5 · Fat 5.6

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Salt 1 Tsp

Vegetables

Carrot 2 Pieces
Chinese cabbage 300 Grams
Spring onion 30 Grams
Fresh coriander 20 Grams
Red chilli, large 2 Pieces
Bean sprouts 50 Grams

Dressing

Rice vinegar 30 ML
Lime 4 Pieces
Soy sauce 15 ML
Sweet chilli sauce 100 Grams
Fish sauce 20 ML

Fresh and zesty Chicken Salad with the right amount of kick!

Cooking Time: 20 min

Cals 446 · Prot 47.2 · Carbs 43.5 · Fat 5.6

Instructions

photo

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.

photo

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.

photo

3 Cool chicken

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

photo

4 Make dressing

Combine vinegar, 1,5/2,25/3 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.

Tips for fussy eaters

Stir fry the veg with some noodles and serve with the shredded chicken.

Pro tip

Add the chilli as a garnish if you are not a heat lover!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Salt 1 Tsp

Vegetables

Carrot 2 Pieces
Chinese cabbage 300 Grams
Spring onion 30 Grams
Fresh coriander 20 Grams
Red chilli, large 2 Pieces
Bean sprouts 50 Grams

Dressing

Rice vinegar 30 ML
Lime 4 Pieces
Soy sauce 15 ML
Sweet chilli sauce 100 Grams
Fish sauce 20 ML
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...