Asian Chicken Salad
Nutrition per serving
| Calories | 544 kcal |
| Protein | 49.2 g |
| Carbs | 24.9 g |
| Fats | 29.2 g |
| Saturated Fat | 4.4 g |
| Monounsaturated Fat | 13.8 g |
| Polyunsaturated Fat | 8.1 g |
| Sugars | 11.1 g |
| Fiber | 7.8 g |
| Sodium | 754 mg |
Ingredients
| Lime Juice | |
| Sesame Oil | |
| Olive Oil | |
| Vinegar, Rice | |
| Fish, Sauce | |
| Chicken Breast | |
| Carrot | |
| Red Cabbage | |
| Cabbage | |
| Peanuts | |
| Fresh Coriander | |
| Soy Sauce |
1. Slice the chicken into thin strips and grate the carrot
2. Heat the olive oil in a frying pan over a medium heat, then add the chicken and cook for 8-10 minutes
3. In a medium bowl, mix the lime juice, sesame oil, vinegar, soy sauce and fish sauce
4. Toss the chicken in the sauce, then add the carrots and cabbage and mix to combine
5. Sprinkle the peanuts and coriander over the top