Vietnamese-style chicken and cabbage salad
2
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This dish will take your mind to the streets of Asia with its vibrant colours, full flavours and exciting textures!
Ingredients
Cooked skinless chicken breast
600 g, (2x300g fillets)
White cabbage
200 g, shredded
Lebanese cucumber
1 medium, halved, thinly sliced
Red capsicum
1 medium, thinly sliced
Carrot(s)
1 medium, shredded
Green shallot(s)
2 individual, thinly sliced diagonally
Fresh mint
½ cup(s), leaves
Fresh coriander
½ cup(s), leaves
Lime juice
2 tbs
Sunflower oil
1 tbs, or canola variety
Fish sauce
1 tbs
Granulated stevia sweetener
1 tsp, granulated
Fresh red chilli
1 tsp, finely chopped
Roasted peanuts
10 g, coarsely chopped
Instructions
1
Place chicken breasts in a single layer in a heavy based saucepan or frying pan and add enough water to just cover. Add cinnamon and star anise to water. Bring to a gentle simmer over medium-high heat. Do not boil as this will make the meat tough. Cover and poach until cooked through. Cool, then place in fridge until cold.
2
Thickly slice chicken, then pull slices into shreds (see tip). Place in a large bowl with cabbage, cucumber, capsicum, carrot, shallots, mint and coriander. Gently toss to combine.
3
Whisk juice, oil, fish sauce, stevia and chilli in a small bowl until combined. Add dressing to salad and toss to combine. Serve sprinkled with nuts.
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