Vietnamese chicken salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- 200g cooked chicken breast
- 1 shallotfinely sliced
- 8 cherry tomatoeshalved
- a handful of leaves mint
- a handful of leaves Thai basil
DRESSING
- 1 clove garliccrushed
- 1-2 bird’s-eye chilliesfinely chopped
- a thumb sized piece gingerfinely grated
- 2 limesjuiced
- 2 tbsp palm or soft brown sugar
- 3 tbsp fish sauce
Nutrition: per serving
- kcal296
- fat7.8g
- carbs24.4g
- fibre1.2g
- protein31.4g
- salt4.8g
Method
step 1
Put the chicken in a bowl with the shallot and cherry tomatoes. Mix the dressing ingredients together and pour over the chicken. Add the herbs and toss everything together to serve.
