Vietnamese chicken salad

Ingredients

Chicken Salad

3 pieces 200g chicken breast fillets

2 tablespoons vegetable oil

sea salt

White pepper use black if that is all you

have

1 cup bean sprout

1 cup Vietnamese mint leaf

1 cup Asian basil leaf or basil leaves

4 cups Chinese cabbages finely

shredded

1 cup carrot peeled and finely julienned

Vietnamese Dressing

60 ml Lime juice

60 ml Fish sauce

2 tablespoons Rice vinegar

1 tablespoon caster sugar

2 very finely chopped Garlic Cloves

optional

3 finely sliced red Asian shallots or 1/2

red onion

2 small very finely chopped Red chilli's

remove the seeds if you don't like the

heat

Vietnamese Chicken Salad

Recipe by Bill Granger from bill's food

A Vietnamese style chicken salad with a zesty Vietnamese dressing is a fresh meal to usher in summer.

Serves 4

Method

Chicken Salad

1. Preheat the oven to 220°C (425°F/Gas 7).

2. Heat a frying pan over a high heat, and while the pan is heating, brush the

chicken with olive oil and season with salt and pepper.

3. Place the chicken skin-side down and sear for 2 minutes, turn and sear for

another minute.

4. Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes.

Leave to rest for 20 minutes.

5. Shred the chicken into thin strips with your hands and place in a large bowl.

6. Add the remaining ingredients and toss to combine.

Vietnamese Dressing

1. Place all the ingredients in a small bowl and stir until the sugar is dissolved.

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