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Vietnamese Chicken Salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
GROUP SALADS
SERVES 4

INGREDIENTS

Main
steamed, skinless and boneless chicken breast fillets, cooled
4 x 100g
Chinese cabbage, cored and thinly sliced
400g
medium carrots (prepped), cut into matchsticks
300g
red onion, finely chopped
100g
red pepper, seeded and sliced, prepped weight
250g
raw peanuts, toasted and crushed
40g
fresh coriander leaves
15g
mint leaves
30g
cucumber, peeled & deseeded (prepped weight)
150g
Dressing
finely chopped green chillies
1 tbsp
rice vinegar
1 tbsp
fresh lime juice
2 tbsp
thai fish sauce
1.5 tbsp
cloves garlic, finely chopped
3
caster sugar
1 tbsp
toasted sesame oil
1 tbsp
olive oil
2 tbsp
black pepper
1 tsp

METHOD

Make the dressing until thoroughly combined and the sugar is dissolved.
Place the chicken, cabbage, carrot, peppers, onion and coriander in a serving dish in lines.
Add the dressing in 1oz pots.
Top with the peanuts.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 455g
% RNI
Energy kJ
351
4%
1598
19%
Energy kcal
84
4%
382
19%
3.6g
5%
16.4g
23%
0.6g
3%
2.7g
13%
3.7g
4%
16.7g
18%
0.25g
4%
1.15g
19%
Protein
7.9g
-
35.9g
-
Carbohydrates
4.4g
-
20.0g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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