Vietnamese chicken

No of Serves: 4

Recipe courtesy of Sara Grafenauer APD


500g of chicken breast (approx 2 small breasts), poached slowly and shredded

2 carrots, julienned

1 handful red cabbage, finely sliced

1 handful mixed lettuce

3 eschallots finely sliced

piece of ginger

1 small garlic clove, finely sliced

3 fresh limes, juiced

1 tbsp caster sugar

100ml rice vinegar

2 Lebanese cucumbers, quartered lengthways and chopped

100g roasted unsalted cashews, roughly crushed

fish sauce to taste

1 bunch coriander – tops for salad; use the root to flavour poaching water

serve with steamed long-grain rice

Nutrition Information (per serve)

Energy 2354 kJ (563 calories)
Protein 43g
Total Fat 17.6g
Carbohydrates 51.3g
Saturated Fat 3.6g
Sugars 12.5g
Dietary Fibre 8.8g
Sodium 282mg


1. Combine carrot, eschallots and garlic with rice vinegar, caster sugar and juice of 1 lime, allow to stand for at least 20 minutes.

2. Poach chicken breast in water with slices of ginger and the off-cut root section of the coriander. Shred chicken when cooked.

3. Serve rice, adding chicken, then carrot/eschallot mix with some of the liquid, then cucumber, coriander and cashews.

4. Season to taste with fish sauce and more fresh lime juice, and add a fresh garden salad.

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