Crunchy chicken salad

Name: Crunchy chicken salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla); 2 boneless skinless chicken breasts; 4 Tbsps lime juice; 1 Tbsp sugar, or more to taste if liked; 1 teaspoons coarsely ground black pepper; 1 small red chilli, seeded and finely chopped; 200 grams white cabbage, finely shredded; 2 mediums carrots, finely shredded; 1 small onion, finely sliced; 2 Tbsps roughly chopped fresh mint leaves; 2 Tbsps roughly chopped coriander leaves; 3 garlic cloves, peeled; 3 plump fresh red chillies, halved and seeded; 1 Tbsp caster sugar; 3 Tbsps Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla); 3 Tbsps rice vinegar; 1 small bunch fresh mint; 2 Tbsps salted peanut, very finely chopped

Crunchy chicken salad might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 188 calories, 17g of protein, and 4g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have chilli, mint, plump chillies, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 40 minutes. If you like this recipe, you might also like recipes such as Crunchy Chicken Salad, Crunchy Chicken Salad, and Crunchy Chicken Salad.

Instructions

Half fill a medium wok or deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.

Ingredients you will need

Fish Sauce