Vietnamese Chicken Salad

Mix rice vinegar and sugar by mixing, add salt pepper and finely chopped onion.

Wait 15 minutes for this mixture to marinate in a corner.

Throw the chicken breast in a pot of boiling water, boil for about 15-20 minutes.

Sauté the finely chopped garlic in olive oil until crispy and set aside when cooked.

Remove the boiled chicken breast from the water and let it cool.

Peel the chicken with your hand or with a fork, chop the cabbage, chop the carrots, leave the mint and cashew nuts as they are, put them all in a bowl and blend.

Add the marinated red onion with the marinade water to the cabbage, carrot and mint mixture and mix well.

Take the serving dish and sprinkle the crispy garlic on the side of the salad.

Vietnamese Chicken Salad Ingredients
(For 2 people – 15 minutes)

60 ml of rice vinegar
1 tablespoon of white granulated sugar
½ red onion – finely chopped
1 clove of garlic
1 handful of cashews
1 chicken breast fillet
125 g cabbage
Havuç carrots
4-5 leaves of fresh mint
1 clove Garlic – Finely chopped