Vietnamese Chicken Salad with Cashews

Serves 4



300ml Chicken stock
4 Deboned chicken breasts, skin removed
250g Cabbage, finely shredded
250g Baby spinach leaves
2 Carrots, peeled and sliced into ribbons with a peeler
1 Small cucumber, sliced into ribbons
Small bunch of coriander and mint, roughly chopped
50g Cashew nuts, lightly toasted

15ml Vinegar
75ml Lime juice
50g (60ml) Huletts White Sugar
2 Garlic cloves, peeled and crushed
Pinch of dried chillies
75ml Oil



  1. Place all the ingredients for the dressing in a small pan and simmer for +/- 10 minutes.
  2. Leave to cool.
  3. 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.
  4. Mix the cabbage, spinach, carrots, cucumber and fresh herbs together.
  5. Shred the chicken and add to the salad along with the cashews.
  6. Drizzle with the dressing and serve.