Healthy Vietnamese Chicken Salad w/ mint & coriander

Chicken Vietnamese I am a huge fan of Vietnamese food and normally jump at the chance to eat anything remotely ‘authentic’. In terms of recreating these ‘authentic’ dishes, I normally don’t even bother. That being said, I am always on the look out for healthy ‘versions’ of these meals that mimic the flavours without the additional fat / carbohydrates.
This healthy version of a ‘Vietnamese Chicken Salad’ is a fantastic mid-week supper. It’s easy to make, requires very little time / preparation and is delicious in the lunch box the following day. I make mine using chicken mince however it is equally delicious with shredded chicken breast -> we eat a lot of chicken breast in our house so I try to add some variety with the mince.
The sauce I use for the salad is Poonsin Vietnamese Dipping Sauce. Nutritionally it is very reasonable for a ‘sauce’ and is great for a ‘grab & go’ option. I have also made my own using lime juice & fish sauce. For the sake of an easy mid-week meal, I recommend the Poonsin Sauce. You don’t need much at all.
  • ½ green cabbage shredded / sliced
  • 1 x cup loosely packed mint chopped
  • 1 x cup loosely packed coriander chopped
  • 1-2 x carrots (I use my ‘zoodle’ maker to make into spirals – see details here)
  • 3-4 shallots / green onions sliced
  • ¾ x red capsicum/pepper thinly sliced
  • 2 x red chilli sliced
  • 1 x 500g chicken mince (turkey mince would also work)
  • 1 x clove garlic minced
  • 1 x 2cm piece ginger grated
  • 1 teas sesame oil
  • Crushed peanuts (optional – to serve)
  • Skinny Noodles (option – see here)
  • Poonsin Sauce
  • For the salad: Mix the cabbage, mint, coriander, carrots, green onions, red capsicum and 1 red chilli together
  • Heat sesame oil in a frying pan; add the garlic, ginger & remaining chilli and sauté for 1 minute.
  • Add chicken mince and cook thoroughly.
  • Serve with crushed peanuts & extra shallots (if desired)

3 thoughts on “Healthy Vietnamese Chicken Salad w/ mint & coriander

  1. Pingback: Salat frá Víetnam | Kvennablaðið

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