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Vietnamese salad with poached chicken
Try this Vietnamese salad with poached chicken
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Ingredients
- 250 milliliters chicken bouillon
- 1 fresh ginger peeled, grated, approx. 2 cm
- 3 chicken breast
- 1 lime juice
- 1 tablespoon honey
- 2 tablespoon soy sauce
- 3 tablespoon sunflower oil
- 1 tablespoon Thai fish sauce
- 200 gram snow peas cleaned up
- 1 cucumber ribbed in ribbons
- 75 gram lamb's lettuce
- 1 hand fresh mint finely chopped
- 1 hand coriander finely chopped
- 2 spring / forest onion in thin rings
- 3 tablespoon peanut coarsely chopped
Kitchen Stuff
Directions
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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.
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In the meantime, beat the lime juice, honey, soy sauce, oil and possibly fish sauce into a dressing. Season with salt and pepper.
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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.
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Remove the chicken from the stock and separate it with 2 forks. Place the chicken on the salad and sprinkle with the dressing.
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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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