Ingredients
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3 Chicken breast
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6 Leaves Green salade.g. batavia
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1 Large Carrot
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6 Radish
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1 Red bell pepper
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2 Tomatoes
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1/2 Pink grapefruit
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1 Lime
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1 Large Garlic Clove
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1 Bunch Coriander leaves
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9 Mint leaves
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1 Large handful Cashew nuts
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1 Cup or 240ml Coconut milk
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1 TBSP Fish sauce (nuoc mam)
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2 TBSP Tamarior soy sauce
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1 TBSP Olive oil
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Ground black pepper
Overview
This adaptation of the classic Vietnamese salad with cashew nuts instead of peanuts and tamari instead of soy sauce (gluten free) to make it paleo compliant is a great source of diverse vegetables and herbs, light and refreshing with the citrus fruits. Taste, vitamines and health guaranteed!
This dish belongs to the menu
Utensils
- 1 Medium mixing bowl
- 1 Salad bowl
- 1 Veggie shredder
- 1 Salad spinner
- 1 Non-stick pan
- Scissors
Menu steps
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1
Done
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Marinate chickenIn a mixing bowl put 3 chicken breasts cut in small pieces, 1 cup (240ml) coconut milk, the juice of 1 lime, 1 pressed garlic clove, 2 TBSP tamari (or soy sauce), 1 TBSP fish sauce (or nuoc mam) and some pepper. Mix well and let marinate for 10 minutes |
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2
Done
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Prepare saladPeel 1 carrot. In a salad bowl shred the carrot and 6 radishes. Cut 1 red bell pepper in small pieces, 2 tomatoes in small quarters or cubes, 6 salad leaves in small pieces and add to the bowl. Extract the segments from 1 grapefruit using a spoon to scoop them out, add to the salad bowl. Crush a large handful of cashew nuts roughly, add to the salad bowl. Place the salad bowl in the refrigerator until serving |
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3
Done
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Cook chickenDrain the chicken keeping the marinade aside. Heat up 1 TBSP olive oil in a non-stick pan. Add the chicken and roast for 8 minutes until cooked, stirring regularly. Add the marinade to the pan, simmer for another 2 minutes. Let cool at room temperature |
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4
Done
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To serveAdd the chicken and its marinade to the salad bowl, mix well. Then sprinkle over the salad 6 sprigs of coriander & 9 mint leaves cut with the scissors |
