Chicken & Cabbage Salad Recipe



400 g of chicken breast

2 and a half cups of Chinese cabbage

2 and a half cups of shredded green cabbage

One third cup of salad dressing

One medium-sized carrot, cut into fine sticks

One large red salad onion, sliced

Three tablespoons of shredded Vietnamese mint

Two and a half tablespoons of crushed peanuts


Cooking instructions

Put the chicken into a sauce pan and submerge fully in water. Bring slowly to the boil, reducing the heat after a couple of minutes to simmer for ten minutes. After ten minutes, turn off the heat and allow the chicken to gradually cool down for ten minutes more. When the time is up, pull the chicken from the sauce pan and tear / slice into pieces.

Coat the chicken pieces in the salad dressing, coating the cabbage is optional. Add all the carrots, onions, mint and herbs to the salad and toss. Add the peanuts to the salad mix and transfer the salad to a serving bowl.

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