Vietnamese Chicken Salad with Cashew Nuts

Vietnamese Chicken Salad with Cashew Nuts

For the base:
300 ml chicken stock

4 deboned chicken breasts, skin removed

250 g cabbage, finely shredded

250 g baby spinach leaves

2 carrots, peeled and sliced into ribbons with a peeler

1 small cucumber, sliced into ribbons

a small bunch of fresh coriander and mint, roughly chopped

50 g cashew nuts, lightly toasted


15 ml (1 T) vinegar

75 ml (5 T) lime juice

50 g (¼ cup) Huletts White Sugar

2 garlic cloves, peeled and crushed

1 ml (pinch) dried chillies, or to taste

75 ml (5 T) oil
  1. Place all the ingredients for the dressing in a small pan and simmer for ± 10 minutes. Set aside to cool.
  2. Pour the stock into a large pan over medium heat and bring to the boil, add the chicken breasts and simmer for ± 15 minutes until the chicken is cooked. Remove from the liquid and leave to cool.
  3. Mix the cabbage, spinach, carrots, cucumber and fresh herbs together.
  4. Shred the chicken and add to the salad along with the cashews.
  5. Drizzle with the dressing and serve.