The Dukan Diet in English forum
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This forum is dedicated to all the non-french speaking people interested in Protal diet (aka The Dukan Diet).

Dear Dukaner,

The dukaners forum is migrating on a dedicated website that we're fully administering. This is a very good new for us.

If you had previously an account on this forum, I'm kindly asking you to create your new account on

http://www.dukaners.com/ and introduce yourself again. If you don't have your new account,

you are invited to create your account on http://www.dukaners.com/

On 31st August, the dukaners forum on open-board.com will be closed and the users will be redirected to the new one.

The postings will remain readable, but no one will be able to post on the old forum. Once again, I'm sorry for those

inconvenients, but in the end, this is for a better future of our community. I'm sure you will understand and share

my enthusiasm. Thank you for helping me in doing this migration smoothly.

Christian Vanguers (aka Ewan)

http://www.dukaners.com/ founder


Vietnamese chicken salad

The Dukan Diet in English forum :: The Dukan Diet :: Proteins + Vegetable Dukan Recipes (For PL Phases)

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Vietnamese chicken salad Empty Vietnamese chicken salad

Post  MissGrey Mon May 10, 2010 9:17 pm

Very light, perfect for a summer lunch!

• 2 boneless skinless chicken breasts, trimmed
• bunch scallions/green onions, mostly green part, chopped
• red, orange or yellow bell pepper, julienned (or a combo)
• 1/2 carrot peeled and julienned
• several leaves of napa cabbage, chopped
• about 1/3 cup red or green cabbage, julienned
• mint, basil, cilantro, chopped
• fish sauce
• juice of one lime

To Make:
1. Poach chicken breasts in water with some of the green onions. Remove from water and shred into small pieces (discard onions)
OR
Cut chicken into strips and "velvet" using 1 egg white and 2 t cornstarch, then sautee lightly until chicken is cooked.

2. Put all ingredients into a large bowl - proportion according to taste (i.e. if you love peppers, add more, etc.). Toss with fish sauce and lime juice and chill for at least a couple hours - overnight is best.

3. Enjoy cold, perhaps with a quick squeeze of fresh lime over top!
MissGrey
MissGrey
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Posts : 39
Join date : 2010-04-26
Age : 53
Location : Santa Monica, CA

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