Vietnamese Chicken Salad (Sevces 1) Calories 238
P - 27g, C - 14g, F - 7g
Ingredients 100g organic chicken mince 15g all purpose seasoning (I used @physiquechef ~ all purpose seasoning) 10g fresh parsley, chopped finely 50g pre packed coleslaw (I used a kale variety I purchased from Coles ~ Kaleslaw) 125g angel hair pasta (I used @slendierpasta) Coconut oil spray Salt and pepper Dressing: 1/4 tsp coconut sugar 1 tsp fresh lime juice 1 tsp fish sauce 1 tsp sweet chilli sauce (I used @niulife ~ organic coconut sweet chilli sauce) Serve with: 5g coriander, diced 5g crushed peanuts Lime juice, freshly squeezed
Method 1. Heat a fry pan over a medium heat and spray with coconut oil. 2. Place chicken mince, parsley, salt, pepper and seasoning in pan and sauté until cooked through. Set aside. 3. Place the pre-made coleslaw in a serving bowl. 4. Make the noodles as per packet directions. Let them cool and place on top of coleslaw. 5. Make the dressing by combining coconut sugar, lime juice, fish sauce and sweet chilli sauce in a small bowl and stir until combined. 6. Place the cooked chicken on top of the noodles and salad. 7. Pour the dressing over the salad and toss to combine. 8. Top with crushed nuts, lime juice and coriander.