Vietnamese Chicken Salad
Exotic flavors of a SE Asia sauce mingle in with finely shredded chicken and vegetables.
Serves: 4 person(s) Change
Preparation Time: 15 mins
Cooking Time: 10 mins
Yield: 4 x (approx. 1-1/4 cup servings)
Ingredients Convert to Metric
- 17 1/2 oz skinless chicken breast
- 1/4 cup lemon juice
- 2 Tbsp honey
- 2 Tbsp oyster sauce
- 1 Tbsp chili sauce
- 2 cup finely shredded Chinese cabbage
- 2 medium carrots, grated
Directions:
Boil chicken in a saucepan of water (just enough to cover it) for 10 minutes, or until cooked. Remove from water; cool slightly, then finely shred chicken.
In a large bowl mix together lemon juice, honey, oyster sauce, and chili sauce. Add the chicken, cabbage, and carrots. Toss all until well coated with the dressing. Serve immediately.
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Nutritional Info (per serving)
| CALORIES | 201 cals |
| Kilojoules | 841 kJ |
| Fat | 1.7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 72 mg |
| Sodium | 407 mg |
| Carbohydrates | 16.3 g |
| Fiber | 1.7 g |
| Total Sugars | 11.8 g |
| Protein | 29.7 g |
| Calcium | 59.0 mg |