Paleo Vietnamese Chicken Salad


imageSorry for my late posts this week, it’s been a crazy week at work! I’ve spent these past few days cruising by water around the islands of Gladstone (I swear I was working!). I hope a double post and a recipe will make up for it though.

With such a hectic week I needed a quick dinner and with my love on evening shifts it had to serve me dinner, plus tomorrows lunch for me and his lunch and dinner. On the menu was a super easy, and adaptable, Vietnamese-inspired chicken salad ¬†I use the word ‘Vietnamese’ quite liberally, as no doubt you’ve noticed I hardly used any authentic salad ingredients. But that’s what’s so fantastic about it. Once you have an awesome¬†dressing & a bunch of herbs you can add pretty much whatever salad you like. Don’t skip the mint and coriander though, it makes the salad.

I told you I love greens!

I told you I love greens!

I also used kale instead of cabbage and added cherry tomatoes and cucumber. I’ve adapted the recipe here to make it more authentic though.


 

Vietnamese Chicken Salad

Prep time: 30 minutes

Cook time: 10 minutes

Serves 4

Ingredients

3 (600g) chicken breast fillets or thighs
1/2 large wombok (Chinese cabbage), finely shredded
2 carrots, peeled, cut into matchsticks or grated
1 cup fresh mint leaves
1 cup fresh coriander leaves

Vietnamese dressing
1/4 cup lime juice
1/4 cup fish sauce
1 small red chillies, deseeded, finely chopped (if you prefer hotter, add more)
2 tablespoons maple syrup

Method

1. Preheat the oven to 200C (395F)

2. Heat a frying pan over a high heat, add 2 teaspoons of coconut oil. While the pan is heating season with salt and pepper.

3. Sear each side for about 2 minutes then cook in the oven for 8-10minutes until cooked through.

4. Whisk together the dressing ingredients and set aside.

4. Roughly chop or tear your herbs.

5. Chop your chosen salad ingredients.

6. After your chicken has rested and cooled, shred with two forks or slice thinly.

5. Assemble and enjoy! I eat it for lunch the next day too, just keep the dressing at the bottom of your container and only stir through right before eating to keep everything crisp.

**** 6 April 2015: I’ve updated this recipe to create Vietnamese Chicken Noodle Salad.

Still 100% paleo, delicious and gluten free. Check it out here ****


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