Oh-So Fresh Vietnamese Chicken Salad

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Oh-So Fresh Vietnamese Chicken Salad

Preparation Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: Serves 2

Ingredients:

  • 2 chicken breasts
  • 1 punnet cherry tomatoes, halved
  • 2 dozen snow peas, sliced
  • 1 red capsicum, finely sliced
  • 1 small cucumber, deseeded and finely sliced
  • 1 medium carrot, julienned
  • handful of spinach

Chicken marinade:

  • 2 tbsp. tamari
  • 1 lime, juiced
  • 1 tbsp sesame oil
  • 1/2 long red chilli, finely sliced
  • ½ cup water
  • 1 tsp sugar
  • pinch of sea salt
  • dressing: 1 tbsp. tamari
  • 1 lime, zest and juice
  • 1 tbsp. sesame oil

How to make it:

  • Mix the chicken marinade ingredients in a bowl, and add in the chicken. Coat the chicken thoroughly, cover with cling wrap and place in the fridge to marinade for a minimum of 2hrs.
  • Place the chicken, along with marinade and ½ cup water on a baking tray and cook for approx. 20 minutes in a preheated 180°C oven. Check to make sure it has cooked all the way through.
  • Allow to cool for 5 minutes before slicing.
  • Meanwhile, chop all of the salad ingredients, and place into a bowl.
  • Whisk together the dressing ingredients, and drizzle over the salad just before serving.
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