Vietnamese Salad with Citrus Chicken Skewers

This salad has all of the traditional flavours of Vietnam. It is very important to get the right balance of sour, sweet, salty and spicy and the dressing is spot on!

Tip: You can use a spiraliser for the veggies but we love a simple shark style peeler for nice thin strips.

Tip: If you're using bamboo skewers and cooking on the bbq be sure to soak them well.

Prep time: 25 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of chicken thigh fillet, diced

zest and juice of 1/4 lemon

1/2 teaspoon of chinese 5 spice

1 teaspoon of coconut aminos or wheat free tamari

Salad

50 grams of kelp noodles

1/2 small carrot (50g) shredded

1/2 small cucumber (50g) shredded

1/4 small red capsicum (30g) julienned

1 small long green shallot/scallion, sliced

1/2 long green chilli, sliced

1/4 cup of bean sprouts, optional

Dressing

3 teaspoons of fish sauce

3 teaspoons of rice wine vinegar

1 teaspoon of coconut sugar

2 teaspoons of fresh lime juice

1/2 birdseye chilli, thinly sliced

1 teaspoon of water

1 small garlic clove, crushed

2 teaspoons of finely chopped coriander

Method

Pre-soak the skewers for an hour or so. Alternatively use metal skewers.

Place chicken in a snap lock bag, mix lemon zest & juice, 5 spice and aminos and add to the chicken. Set aside while you make the salad.

Drain the kelp noodles and place in a bowl, cover in warm water.

Prepare all of your vegetables, drain the water from the noodles and mix them together. Mix all of the dressing ingredients together and set aside.

Heat a grill pan or bbq to medium high. Thread the chicken onto the skewers, reserving extra marinade. Cook, turning regularly for approximately 15 minutes, basting with leftover marinade half way through.

Mix the dressing into the salad and serve topped with the chicken skewers.

Calories: 234
Protein: 26.2
Carbs: 14.1
Fibre: 5.1
Fat: 6.3

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