Serving size: Serves 4
Cuisine type: Vietnamese
Cooking time: Less than 30 minutes
Special options: Low fat
Course: Entree, Lunch, Side dish
Favourite flavours: Chicken, Easy recipes, Salad
Convenience recipes: four or less

PER SERVE 470kJ SAT Fat 0.4g total fat 1.3g

INGREDIENTS

250g chicken breast fillets
3 cups finely shredded Chinese cabbage
2 carrots, peeled, julienned
2 cups snow-pea sprouts, trimmed
4 green onions, finely sliced
½ cup mint leaves
DRESSING:
1/3 cup fish sauce
¼ cup lime juice
2 tablespoons rice-wine vinegar
1 tablespoon caster sugar
2 garlic cloves, crushed
1 long red chilli, finely chopped

METHOD

1. Place chicken in a deep frying pan. Cover with water (see tip) and bring to a gentle simmer on medium. Reduce heat to low and poach chicken for 5-8 minutes. Cool in liquid. Thinly slice or shred chicken and place in a large bowl.
   
   
2. DRESSING: In a small jug, whisk all ingredients together until sugar dissolves. Set aside.
   
   
3. Add cabbage, carrot, sprouts, onion and mint to chicken with half the dressing. Toss to combine. Drizzle with remaining dressing to serve.

TOP TIP

• You can add herbs, lemon slices or peppercorns to the poaching liquid.
  
• For a lunchbox version, add cooked rice vermicelli to the salad and use as a filling for rice-paper rolls.