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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