Vietnamese Prawn and Chicken Salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 1688 kcal
Ingredients
- 300 g Chicken Thigh Fillets
- 200 g Raw Peeled Prawns
- ½ bunch Vietnamese Mint (Fresh)
- 50 g Mixed Salad Leaves
- ½ packet Kaleslaw
- 1 Long Red Chilli (Fresh Cayenne Pepper)
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Fish Sauce
- 1 Tbsp Peanuts (Roasted)
- ½ tsp Golden Monkfruit Sweetener (Brown Sugar Replacement)
Instructions
-
Heat frying pan or BBQ plate to medium high heat.
-
Cook the chicken for 5-8 minutes until cooked through. Remove from the pan, cover and rest. (keep pan for prawns).
Salad:
-
Pick the mint leaves, discarding the stems. Finely chop the mint.
-
Finely slice the chilli. Remove seeds if you want less heat.
-
Place salad leaves, kaleslaw, mint and chilli in a large bowl, toss to combine.
Noc Cham Dressing:
-
In a small bowl add the rice wine vinegar, fish sauce, chilli, 1 Tbsp. Water and ½ tsp. Golden monkfruit sweetener. Whisk until the sugar is dissolved.
-
Reheat the frying pan to medium high heat.
-
Cook the prawns for 2-3 minutes until just cooked through, remove from pan.
-
Shred the chicken using 2 forks.
-
Drizzle the dressing and any resting juices over the salad and divide between your plates.
-
Place the chicken and prawns on top of the salad.
-
Scatter with peanuts to serve.
Recipe Notes
Save yourself some spoons and time: use precooked BBQ chicken, shred the meat.
Nutrition Facts
Vietnamese Prawn and Chicken Salad
Amount Per Serving (1 g)
Calories 1688
Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 2g1%
Protein 54g108%
* Percent Daily Values are based on a 2000 calorie diet.