Vietnamese Style Chicken Salad

A fresh and fragrant chicken salad.

Ingredients and Method

Salad

• 5 handfuls of wombok lettuce (about 1/2 a wombok lettuce), shredded
• 1 handful of bean sprouts
• 1 small Lebanese cucumber, cut into wide strips with a peeler
• 1 carrot, thinly sliced
• 1 handful coriander, roughly chopped
• 1 handful mint leaves, roughly chopped
• 1 tbsp sesame seeds
• 3 tbsp peanuts

Prepare the above salad ingredients and put into a salad bowl.

Chicken

• 2 chicken breasts
• 4 kaffir lime leaves
• 1 tsp mineral sea salt

Place chicken in a baking tray and then half fill the tray with water. Add salt and kaffir limes leaves (torn up a little to release their flavour).  Let sit for about half an hour.

Then transfer the tray into a  pre-heated oven and bake chicken at 180 C for approximately 35 minutes or until cooked through.

In the meantime, make the dressing.

Dressing

• 1 1/2 tbs fish sauce
• 1 1/2 tbs sesame oil
• 1 1/2 tbs fresh lime juice
• 1 fresh red chilli, finely diced
• 1 tsp garlic, minced

Add all ingredients into a screw top jar and shake well until combined.

To Serve 

Once the chicken is cooked, shred into thin slices. Add to a bowel with prepared salad, top with desired amount of dressing and lightly toss. Garnish with some extra sesame seeds and coriander.

Chicken can be served warm or cold.

Serves two.

Recipe by MNMC Naturopath Amanda O’Dwyer

We’d love to see your creations so if you post a picture of your delicious meal on social media don’t forget to tag us or use the hashtag #mnmclinic