If the thought of eating a salad makes you turn up your nose and say ‘rabbit food’, it’s time you got creative! This tangy Vietnamese Chicken salad packs a flavour punch AND is low in calories.
- 350g Lean Chicken Breast
- 1 Carrot (61g), cut into matchsticks
- 2 Celery Stalk (110g), thinly sliced
- 1/2 Red Onion (73g), thinly sliced
- 1 Green Apple (125g), cut into matchsticks
- 1/2 Cups Fresh Coriander (20g)
- 1/4 Cups Mint Leaves (10g)
- 1/4 Cups Basil Leaves (10g)
- 1/2 Cups Chinese Cabbage (35g), finely shredded
- 2 Teaspoons Fish Sauce (10g)
- 2 Teaspoons Brown Sugar (8g)
- 1 Cloves Garlic (3g), crushed
- 1 Red Chilli (10g), deseeded & finely chopped
- 2 Teaspoons Rice Wine Vinegar (10g)
- Place chicken in a pan of cold water. Cover and place over medium-low heat. Bring just to a simmer. Reduce heat to low and simmer very gently for 15 minutes. Transfer to a plate until cool enough to handle, then finely shred. (If preparing ahead, cover and refrigerate until needed.)
- Combine chicken, carrot, celery, onion, apple, coriander, mint, basil and cabbage in a large bowl.
- Whisk fish sauce, sugar, garlic, chilli, vinegar and 1 tablespoon of water in a small bowl until sugar has dissolved.
- Pour dressing over salad mixture and toss to combine.
- Traditionally palm sugar is used in Vietnamese cooking. We’ve used brown sugar here (and included it in the calorie count) but feel free to leave it out if you like… there will be plenty of sweetness from the apple.
- Keep the water used to cook the chicken – you can use it as stock in soups!
- When chopping the apple, place it in a small bowl with cold water and a squeeze of lemon juice. This will prevent the apple turning brown.
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