Vietnamese chicken salad

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• Duffer

  01 September 2010

  Duffer commented on this recipe

  Delicious, fresh, light and tasty. Really enjoyed this dish have had it twice now. When making the sauce you will need to keep tasting it to make sure it is not to bitter.

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• Duffer

  01 September 2010

  Duffer rated this recipe

  

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Ingredients

• 2 small, cooked skinless chicken breasts , shredded
• ½ cucumber , cut into ribbons
• 2 shallots , peeled and very finely chopped
• small handful mixed mint and coriander leaves
• 1 red chilli , thinly sliced
• 3 limes , juiced
• 1 tbsp fish sauce
• 1 tbsp soft brown sugar
• 1 tbsp roasted peanuts , roughly chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Low-fat

Ingredients

• 2 small, cooked skinless chicken breasts , shredded
• ½ cucumber , cut into ribbons
• 2 shallots , peeled and very finely chopped
• small handful mixed mint and coriander leaves
• 1 red chilli , thinly sliced
• 3 limes , juiced
• 1 tbsp fish sauce
• 1 tbsp soft brown sugar
• 1 tbsp roasted peanuts , roughly chopped

Per serving

276 kcalories, protein 40.1g, carbohydrate 12.5g, fat 7.7 g, saturated fat 2.1g, fibre 1.1g, salt 1.67 g

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