Vietnamese Chicken Salad

Vietnamese Chicken Salad2

This delicious Vietnamese Chicken Salad recipe was recreated from a more traditional version for a SIBO diet by one of my clients!

Ingredients:

½ cabbage or wombok, shredded finely

500 grams of chicken fillets

2 carrots cut into matchsticks

½ red capsicum, thinly sliced

1 cup of mint leaves

1 cup of fresh coriander

½ cup of roasted almonds

3 cups of homemade chicken stock

Dressing:

1/3 cup lime juice

Salt to taste

4 small red chillies finely chopped

1 tablespoon of toasted sesame oil

Stevia equivalent to 2-3 teaspoons of stevia

 

Method:

  • Whisk lime juice, chilli, sesame oil and stevia together.
  • Place the chicken in a saucepan with cold water and bring to boil, then simmer until cooked through.
  • Cool in stock and then shred.
  • Place cabbage, carrot, capsicum, mint, coriander and chicken in a large bowl, drizzle with dressing and toss.
  • Sprinkle with almonds and serve.

 

NB:  You can add whatever other crunchy vegetables you have in the fridge and make this salad even more delicious  (shallots, bean shoots, celery or anything else that works!).

 

 

Serves 4