Vietnamese Chicken Salad

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As Summer is rolling around way too fast here in Australia, all I can think about is forcing as much salad into my body as possible, in preparation for swimmer weather! However, I don’t know about you guys, but I find the thought of salad for lunch and dinner terrifying, although necessary. It has to be done to shed those kilos that piled on unknowingly during Winter. It’s so hard to say goodbye to comfort food; to those big bowls of cheesy pasta, to curries, to bread… the list is seriously endless. But, do not fear, there is a solution! If I am going to force myself to eat endless amounts of salad, I am going to make sure that they are the most interesting and tasty salads possible. So, first on the list of interesting salads is my Vietnamese Chicken Salad. The mix of sweet, sour and spicy is sure to at least bring me to the dinner table.

So, here’s what’s in it:

1 Carrot

1/2 Bunch Coriander

1/4 Wombok

1 Cucumber

2 Red Chillies

1 Tbsp Roasted Almonds, halved

1 Chicken Breast

1/4 red onion

1 Tbsp Sesame Seeds

2 Tbsp Fish Sauce

2 tsp Sugar

2 Tbsp Lime Juice

2 Tbsp Rice Wine Vinegar

Slice All the vegetables finely and add to a large bowl.

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For the dressing, place fish sauce, sugar, 1/2 cup boiling water, lime juice, rice wine vinegar and chillies into a small bowl and stir.

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Coat the chicken breast in sesame seeds, salt and pepper and bake in a 200 degree oven for 25 minutes.

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Shred the chicken and leave to cool, then add the chicken as well as the dressing to the salad. Garnish with almonds and chilli.

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