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Mother and Baby

Vietnamese Chicken Salad From Itsu

  • Serves: 2
  • Preparation time: 10 minutes

Method

This fresh and crunchy salad is full of flavour and only 300 calories

  1.  First make the Sweet Chilli Sauce. Put the fish sauce into a bowl, add the sugar and stir until dissolved. Add the remaining ingredients and stir again. Use the sauce immediately, or store in a screwtop jar in the fridge until needed.
  2. Put the noodles in a bowl and cover with boiling water for 3–5 minutes, or according to the packet instructions. Drain and refresh under cold water, then set aside.
  3. Place all the remaining ingredients, apart from the sauce, in a large bowl and mix well. Add the noodles, gently untangling the strands as you go. 
  4. Pour the sauce over the salad (but set some undressed salad aside if you're giving to your baby) and toss well before serving.
Itsu Cookbook

This recipe is taken from Itsu The Cookbook (£15.99, Octopus Books)

Nutrition

N/A

Puree

Blend the cooked chicken until smooth - add breast or formula milk for a smoother consistency

Finger Food

Let your baby pick at pieces of cooked chicken, beansprout and carrot
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