Vietnamese Chicken Salad Pita

Vietnamese Chicken Salad Pita

Ingredients:

• Wholegrain or gluten free pitas OR wraps, 2

• Chicken breast, 150-200 g

• Chinese cabbage, chopped, 1 handful

• Carrot, grated, 1/2

• Red bell pepper, 1/4

• Fresh mint, 1/2 handful

• Fresh coriander, 1/2 handful

• Peanuts, chopped, 15 g

Dressing:

• Fish sauce, 1 tbsp.

• Rice wine vinegar, 1 tbsp.

• Lime juice, 1-2 tbsp.

• Garlic, pressed, 1 clove

• (Chilli / hot pepper, 1 pinch)

• (Honey, 1 tsp.)

Instructions:

Cook, steam, bake or air fry the chicken. Rest for 5 minutes before shredding.

To make the dressing, whisk all the ingredients together.

Put the chopped cabbage, mint, coriander, grated carrot, sliced pepper, and shredded chicken into a bowl. Add the dressing and toss to combine. Sprinkle with the chopped peanuts.

To serve, cut the breads into half and fill with the chicken salad.

Bon appétit! ❤️