Vietnamese Turmeric Chicken Salad

Fresh, zesty, and loaded with gut-friendly goodness. This vibrant salad combines tender poached chicken, crunchy veggies, and the golden glow of Gevity Bone Broth® Total Tummy Turmeric Mayo. Perfect for a quick, nourishing meal that’s GF, DF, and RSF.

GF, DF, RSF

Serves 4

Ingredients:

• 2 free-range chicken breast

• 1/3 cup Gevity Rx Total Tummy Turmeric Bone Broth Mayo 

• 100g vermicelli noodles

• 1 Lebanese cucumber, cut lengthwise

• 1 carrot, julienne 

• 1/2 red capsicum, cut lengthwise

• 1/2 red onion, thinly sliced 

• 2 lime, juice

• 2 tablespoons rice wine vinegar

• 1/4 cup fresh mint, roughly chopped 

• 1/4 cup fresh coriander, roughly chopped 

• 1/4 cup fresh basil, roughly chopped 

• 1/4 cup roasted unsalted peanuts

Method: 

1. Bring a pot of water to a gentle simmer and poach the chicken breasts for 10–12 minutes or until fully cooked. Remove the chicken, allow it to cool slightly, then shred into bite-sized pieces using two forks. Set aside.

2. Cook the vermicelli noodles according to the packet instructions. Drain and rinse under cold water to prevent sticking, then set aside.

3. In a bowl, mix the shredded chicken with Total Tummy Turmeric Mayo, ensuring the chicken is well coated.

4. In a separate large mixing bowl, combine the cooked noodles and prepared vegetables. Squeeze in juice of 1 lime and rice wine vinegar. Gently toss to combine.

5. Add the fresh herbs and roasted peanuts to the salad. Toss lightly to distribute the flavours evenly.

6. Divide the salad between four serving bowls. Portion the turmeric chicken among each bowl. Garnish with any leftover herbs and peanuts. 

7. Enjoy fresh!