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Warm Vietnamese chicken salad recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and healthy Vietnamese-inspired salad, ready in 25 minutes for a simple weeknight meal.
Ingredients:
  • 11 ⁄231.00 gm salt-reduced gluten-free soy sauce
  • 21.00 gm fresh lime juice
  • 4.00 gm brown sugar
  • 250g pkt fresh sweet potato noodles
  • 4.60 gm extra virgin olive oil
  • 500g chicken breast mince
  • 2 tsp finely grated fresh ginger
  • 1 long fresh red chilli, finely chopped
  • 20.00 ml chopped fresh coriander root
  • 200g snow peas, sliced
  • 1 red onion, thinly sliced
  • 250g cherry tomatoes, halved
  • 40.00 ml chopped fresh coriander leaves
  • 100g mixed salad leaves
Instructions:
  • Mix the soy sauce, lime juice, and sugar in a small bowl. Microwave the sweet potato noodles according to the package instructions.
  • 1. Heat oil in a large wok over high heat until sizzling. Stir-fry chicken until browned, breaking up any lumps with a wooden spoon, about 5 minutes. Add ginger, chili, and coriander root and stir-fry until aromatic, 1-2 minutes. Remove from heat.
  • Combine snow peas, onions, tomatoes, coriander leaves, sweet potato noodles, and soy sauce mixture. Toss gently to mix. Serve the salad leaves on plates and top with the warm chicken mixture.

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