Vietnamese-Style Chicken Salad

Ingredients

• 700 ml poultry broth
• 600 g Chicken breast fillet
• 300 g carrots (3 carrots)
• 200 g radishes (1 bunch)
• 1 red chili pepper
• 1 head of lettuce
• 1 bundle mixed herbs (e.g., mint, basil)
• 1 Lime
• 45 g chopped peanuts (3 tbsp)
• 2 tbsp Vegetable oil
• Pepper

Instructions

1. 1.

   Bring the broth to a boil in a pot. Add the chicken breast fillet and simmer for about 20 minutes over low heat.

2. 2.

   Meanwhile, peel the carrots and cut them into thin long strips. Wash, trim, and slice the radishes thinly. Wash, trim, and finely chop the chili pepper.

3. 3.

   Wash the lettuce, dry it by spinning, and cut into fine strips. Wash the herbs, shake off excess water, and pluck the leaves.

4. 4.

   Remove the chicken breast fillet from the broth, drain, and let it cool. Squeeze the lime to get its juice.

5. 5.

   Slice the cooled chicken into thin strips, mix with the prepared salad ingredients, lime juice, peanuts, and oil, then season with salt and pepper.