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Vietnamese salad with poached chicken
 
 
4 ServingsPTM35 min

Vietnamese salad with poached chicken


Try this Vietnamese salad with poached chicken

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Directions

  1. Heat the stock with the ginger to the boil and poach the chicken for about 30 minutes on a low setting. Then let the chicken cool for another 30 minutes in the broth.
  2. In the meantime, beat the lime juice, honey, soy sauce, oil and possibly fish sauce into a dressing. Season with salt and pepper.
  3. Cook the snow peas in 3 minutes al dente and rinse with cold water. Mix the cucumber with the lamb's lettuce, snow peas, fresh mint and coriander.
  4. Remove the chicken from the stock and separate it with 2 forks. Place the chicken on the salad and sprinkle with the dressing.
  5. Divide the spring onion and peanuts over it and serve immediately.

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Nutrition

330Calories
Sodium0% DV0g
Fat26% DV17g
Protein58% DV29g
Carbs4% DV12g
Fiber0% DV0g

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