Vietnamese · Lunch
Chicken Salad with Lime Leaves
Shredded poached chicken breast tossed with kaffir lime leaves, shallot, chili, mint and cilantro in a fish sauce and lime dressing. Served over cabbage and carrot, finished with roasted peanuts for a bright, herbaceous Vietnamese salad.
$4
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
295Calories
39.2gProtein
9.1gFat
14.8gCarbs
7.6gSugar
3.9gFiber
1180mgSodium
132mgChol
1.8gSat Fat
870mgPotassium
85mgCalcium
2.1mgIron
0.4mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Trim the chicken breast of fat. Thinly slice the kaffir lime leaves, shallot, chili, and mince the garlic. Finely shred the cabbage, julienne the carrot, and tear the mint and cilantro.
2
Poach
Lower the chicken breast into gently bubbling water over medium heat and poach 12 minutes until opaque and firm with no pink.
3
Rest
Cool the chicken 10 minutes until handleable, then shred it by hand into fine strands.
4
Whisk
In a bowl, whisk the fish sauce, lime juice, sugar, and garlic until the sugar dissolves and the dressing turns glossy.
5
Toss
Combine the shredded chicken, cabbage, carrot, shallot, chili, mint, cilantro, and lime leaves in a bowl, then pour over the dressing and toss until coated.
6
Plate
Pile the salad onto a serving plate and scatter the roasted peanuts over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless
- 88 kaffir lime leaves
- 2 cup180g green cabbage
- 1/2 cup60g carrot
- 4 tbsp4 tbsp shallot
- 22 small chili
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp fish sauce
- 2 tbsp30ml lime juice
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 2 tbsp20g roasted peanuts
