Gut Happy Vietnamese Bone broth poached chicken salad with mint and coriander

A refreshingly healthy gut friendly salad that will leave you wanting more.

Ingredients

• 2cm pieces (50g) ginger, thinly sliced

• 4 x 150g small chicken breast fillets (or a quick method is to use a store brought Free range Organic chook, and shred the chicken meat without the skin)

• 1 Tbs of Gevity RX bone broth AM Cleanse or Populate

• 1/2 large continental cucumber, halved lengthways, seeds removed, cut into 5cm matchsticks

• 150g bean sprouts

• 1 bunch spring onions, halved, thinly sliced

• 1/2 bunch mint, leaves picked

• 1/2 bunch coriander, leaves picked

• ¼ head red or white cabbage finely chopped

• Lime wedge to serve

  DRESSING

• 1/4 cup (60ml) fish sauce

• 2 tbs red wine vinegar

• 2 tbs lime juice

• Dash sesame oil

• 1 tsp coconut sugar

• 1 long red chilli, seeds removed, finely chopped

• 1 garlic clove, finely chopped

• 1 tbs Gut Happy PHGG prebiotic fibre (optional)

Method

1. Bring 1 litre (4 cups) water to the boil in a large shallow pan with the ginger and bone broth. Add chicken and simmer over medium heat for 5 minutes. Remove from heat and cool chicken in liquid for up to 1 hour.

2. For dressing, mix all ingredients together in a small bowl.

3. Remove chicken from liquid, and shred flesh into long strips. Combine chicken with cucumber, sprouts, cabbage, spring onion, and herbs in a large serving dish. Drizzle with dressing, top with a lime wedge.

4. Serve immediately.