Vietnamese style chicken salad
Nutrition per serving
| Calories | 770 kcal |
| Protein | 59 g |
| Carbs | 22.3 g |
| Fats | 51.1 g |
| Saturated Fat | 18.3 g |
| Monounsaturated Fat | 14.9 g |
| Polyunsaturated Fat | 14.1 g |
| Sugars | 8.9 g |
| Fiber | 5.8 g |
| Sodium | 1,506 mg |
Ingredients
| Chicken Thigh | |
| Seeds, Sesame whole, dried | |
| Coconut Oil | |
| Chinese Cabbage (pe-tsai) | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Sesame Oil | |
| Vinegar, Rice | |
| Soy Sauce | |
| Ginger | |
| Garlic | |
| Chili Peppers | |
| Fresh Coriander |
1. Cut the defrosted chicken into small strips. Cover the chicken in sesame seeds, making sure the seeds are pushed into the chicken.
2. Place the chicken in a hot pan heated with coconut oil. Keep on medium heat and cook for 10 minutes. Stir frequently.
3. Add freshly chopped coriander and cook for a further 5 minutes. After the chicken is done, leave to one side and allow to cool.
4. Prepare the greens by, slicing Chinese cabbage into small strips and coarsely chopping the bok choy and slicing the spring onion. Put all into a bowl.
5. Prepare the dressing as follows. mix together soy sauce, rice vinegar and sesame oil in a separate bowl. Add in sesame tahini and mix thoroughly. Then add mashed garlic, grated ginger root and finely chopped chili pepper.
6. Now add the dressing to the bowl with greens and mix thoroughly.
7. Finally add cooled/warm chicken to the bowl and serve.