Vietnamese chicken salad
Bill Granger's Asian chicken dish is not only tasty, it's really healthy too, with only 195 cals and 3g of fat per serving!
Serves 4
Ingredients:
3 skinless chicken breasts3 spring onions2cm piece ginger, sliced1 garlic clove, bashed with the side of a knife1 Chinese cabbage , finely shreddedA handful basil leavesA handful bean sprouts1 large carrot, finely juliennedA handful mint leaves
For the dressing
1/2 red onion, thinly sliced2 cloves garlic, minced2 small red chilies, finely choppedJuice of 2 limes3 tbsp fish sauce1 tbsp rice wine vinegar2 tsp caster sugar
Method:
To make the Vietnamese dressing: In a small bowl, combine the sliced onion , garlic, chillies, fresh lime juice, fish sauce, rice vinegar and sugar, and stir until the sugar is completely dissolved, (about 30 seconds).
To make the chicken salad: Roughly slice the spring onions and put in a small pan with the chicken. Pour in enough water to cover.
Stir in the ginger and garlic and bring to the boil. Simmer for 12 minutes then remove from the heat, cover and set aside until cooled.
Remove the chicken from the broth and roughly shred. Place in a large bowl and stir through the shredded cabbage, basil, bean sprouts , carrots , and mint.
Pour the Vietnamese dressing over the chicken mixture, and toss gently to coat. Divide the chicken salad among four serving plates or bowls and serve.