This is the perfect summer main-course salad: healthy, low-fat, low-carb and packed with flavour, crunch and other positive, go-getting, New Year's resolution-worthy qualities. We cook the free-range chicken breasts sous-vide and supply them in a vacuum-sealed pack separated from the crisp shredded vegetables and herbs and classic nuoc mam cham (fish sauce/lemon/garlic/chilli/sugar) dressing. The vacuum-sealed packs aren't the prettiest - it's because the chicken cooks gently in its own juice at a lower temperature so the juice has a pinkish tinge - but we ignore superficial aesthetic concerns in our quest for superior taste, texture and freshness, all of which this delivers in spades. To serve, open the packet, pour off the liquid, shred the chicken into strips and toss with the dressing through the salad of julienned carrots, Chinese cabbage, shallots, ginger, coriander, mint and roasted peanuts and sesame seeds and serve.
Free-range chicken breast, salt, Chinese cabbage, carrot, coriander, mint, peanuts, sesame seeds, spring onions, red chillies, garlic, brown sugar, rice vinegar, lime juice, fish sauce. (PEANUTS, SESAME, FISH)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Traditionally, this salad is served with prawn crackers but rice, noodles or nothing at all would be fine, too.