The flavours in this Vietnamese chicken salad with a minty lime dressing make my tastebuds want to do the tango fandango!
I speak to lots of girls who find chilli to be one of the culprits that make their autoimmune symptoms flare. Sadly, that’s me included. It’s a real shame as it’s delicious and practically in all Thai recipes. This recipe packs in the flavours of the Orient but without chilli (feel free to add some in though if it’s a safe food for you and you like it nice and spicy.)
For an extra boost of Omega3 goodness I added a teaspoon of Bare Biology’s Lion Heart fish oil to the dressing. Made from Sicilian Lemon and a whopping 3500mg of Omega3 (2000mg of EPA) it’s the purest, strongest concentration I’ve found, plus it tastes delicious. No fishy after burps here!
Don’t forget to enter my giveaway too for a bottle of this award winning Omega3 fish oil. RRP £47.
To enter, simply
- Follow @barebiology and @paleocrust on Instagram.
- Create a NEW instagram post (regrams accepted.) Repost one of my pictures or recreate one of my recipes, tag me @paleocrust and use the hashtag #paleocrustcomp in the main post caption.
That’s it! And you can enter as many times as you like.
The competition will be open will be drawn on 13 October 2016, at 17.00 (UK time). GOOD LUCK! UK residents only.
Vietnamese Chicken Salad
- 1 cooked chicken breast
- 1 handful each of shredded red and white cabbage
- 2 carrots
- 1 spring onion
- 1 mini red pepper (or 1/2 a romero sweet red pepper)
- 30g of flaked almonds
Minty lime dressing
- 5 sprigs of mint
- 1-2 tablespoons of chopped fresh parsley
- 2 tablespoons of toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coconut aminos
- 1 lime
- 1 teaspoon fish oil
- 1 teaspoon Lion Heart fish oil (optional)
- Pinch of Pink Himalayan salt
Preheat the oven to 180C (fan assisted.)
Shred the red and white cabbage finely, using a mandolin or sharp knife.
Peel the carrots and remove the tops. Using a julienne peeler make lots of fine strands. If you don’t have a julienne peeler, you can use a knife to make fine strips or dice into small cubes.
Finely slice the spring onion and red pepper.
Place the flaked almonds onto a baking tray and roast in the oven for 8-10 minutes until golden brown. Turn half way for even toasting. Remove from the oven and allow to cool.
Place the shredded cabbage, carrot, onion and pepper in a large bowl. Scatter over the shredded chicken. Mix well.
Minty lime dressing
Remove the leaves from the mint stalks. Finely chop the mint leaves and parsley. Place in a small bowl. Add the toasted sesame oil, extra virgin olive oil, omega 3 fish oil, fish sauce, juice of 1/2 a lime, coconut aminos and season.
Drizzle the dressing over the salad and mix well. Scatter with toasted almonds and serve with lime wedges.
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