Vietnamese Chicken Salad

Paleo – serves 2


  • 1 large chicken breast
  • 1/4 red cabbage
  • 1/4 baby cabbage
  • 1 carrot
  • 1 handful fresh mint
  • 1 handful of fresh basil
  • 1 tbsp coconut cream
  • 1/2 cup of chicken stock
  • 3 cups of water
  • 2 baby red chilli, diced finely
  • 2cm fresh ginger, grated
  • 3 limes, juiced
  • 1/2 tsp honey


  • In a small bowl mix remaining chilli, lime juice and honey, set aside to combine
  • In a large saucepan heat coconut cream, chicken stock, juice of 1/2 lime, water, 1 chilli and ginger. Heat on medium heat and then add chicken breast, reduce heat and simmer on very low heat for 8 – 10 minutes depending on the size of the chicken. Turn heat off and let chicken sit for a further 5 minutes. Set aside to cool
  • Slice both cabbage very finely and add to a large bowl. Peel carrot, then using the peeler, peel long strips off the carrot. Then slice the strips into matchsticks. Add to the bowl with diced mint and basil
  • When chicken is cool, pull the breast to pieces and mix through the salad. Pour sauce over the salad and serve

Inspired by Roll’d Vietnamese chicken salad

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