Vietnamese Chicken Salad

Having finished my smoothie challenge yesterday I wanted to keep the momentum going with some tasty and fresh recipes. This little number is great for either lunch or dinner. The hubby even rated it as one of his favourite meals! Delicious!

2 handfuls of chopped kale 1 handful beansprout 2 handfuls baby spinach leaves 2 cup of chopped cabbage (mix of purple, green and savoy if available) 6 tbsp cashew nuts 1 cup left over roast chicken, shredded


Dressing 1/4 cup sweet chilli sauce 1/8 cup rice wine vinegar 1 tbsp fish sauce 1 tbsp lime juice Finely grated zest of one lime

1. Mix all the salad ingredients in a bowl 2. In a jar place the salad dressing ingredients together and shake. 3. Add dressing to salad and then tuck in!

Tip: if you don't have left over roast chicken you can quickly cook a chicken thigh in a sandwich grill or in fry pan.

Nutritionist Cambridge
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