This Vietnamese chicken salad is an uber-healthy meal, and the perfect low-carb lunch or dinner. Most importantly, this recipe is full of bold flavours and lots of fresh ingredients, and is the perfect way to use up leftover roast chicken.
Ingredients
For the dressing:
1 garlic clove, minced
2cm fresh ginger, finely grated
1 tbsp sugar
1 1/2 tbsp sesame oil
1 1/2 tsp Gran Luchito Smoked Chilli Paste
1 1/2 tbsp lime juice
1 1/2 tbsp rice wine vinegar
3 spring onions, roughly chopped
Pinch of pepper
For the salad:
200g white cabbage, finely shredded
1 carrot, finely shredded
Handful fresh mint, save small leaves for garnish
Handful fresh coriander
300g cooked chicken, shredded (leftover roast chicken is perfect)
Extra lime wedges, to serve
25g peanuts
1 tsp sesame seeds, lightly toasted
Method
To make the dressing, combine the garlic, ginger, sugar, sesame oil, Gran Luchito Chilli Paste, lime juice, vinegar, spring onion and a healthy pinch of black pepper. Mix well. Then combine the cabbage, carrot, mint, coriander and chicken. Add dressing to the vegetables and chicken, and mix well. Serve with fresh lime wedges, extra mint, toasted sesame seeds and peanuts.
Recipe courtesy of Gran Luchito
