Chicken Salad

Tag: Meat
Origin: Vietnam

Ingredients (2 Servings)

  • 2 chicken breast fillets (200gr)
  • 6 ml (2 tsp) olive oil
  • 1 onion, finely chopped
  • 1 red chilli, finely chopped
  • 3 cloves of garlic, crushed
  • 4cm ginger, finely chopped
  • 2 Tbsp water
  • 2 tsp honey


For the salad:

  • 4 spring onions, matchsticks
  • 100g lettuce leaves, torn into small pieces
  • 2 tsp reduced salt tamari sauce
  • zest and juice 1 lime, plus wedges to serve
  • 25 gr fresh coriander

Nutritional values (per serving)

Calories300 kcal
Fat9 g
Sodium399.0 mg
Carbohydrates20 g
Protein34 g
Phosphorus275 mg
Potassium650 mg


Add the chicken to a small pan of 1 tsp olive oil and little boiling water . Bring back to boil, turn down the heat and simmer for 10 minutes until cooked through.  For the salad, cut the spring onions into 3cm pieces and then cut them lengthways to create matchsticks. Prepare all of the other salad ingredients, mix everything together and leave aside. Add the oil to a small saucepan, then add the onion and cook for 3-4 minutes. Next, add the chilli, garlic and ginger, and stir for 1 minute. Add the water, honey and stir until everything has dissolved. Cut the chicken into small, thin pieces and add to the sauce, mixing to coat well. Put the salad onto a plate and arrange the chicken around the outside. Serve with wedges of lime.