2014-04-23
Vietnamese Chicken Salad
Ingredients
- 3 chicken breasts
- 90 gms bean sprouts
- 20 gms Vietnamese mint leaves
- 50 gms Asian basil leaves
- 180 gms Chinese cabbage, finely shredded
- Vietnamese dressing
- 60 ml lime juice
- 60 ml fish sauce
- 2 tbls rice vinegar
- 1 tbl caster sugar
- 2 garlic cloves, very finely chopped
- 3 red Asian shallots, finely sliced
- Pickled carrot
- 250 gm carrots, peeled and finely julienned
- 1 tsp sea salt
- 2 tbls rice vinegar
- 1 tbl caster sugar
- Servings : 4 people
- Prep Time : 1 hour
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Method
- Place carrots in a colander, sprinkle with salt and toss to combine and leave for 20 minutes.
- Place 180 mls water with the vinegar and sugar in a small saucepan over a medium heat and bring to the boil. Remove from the heat and cool.
- Rinse the carrot and place in a bowl and pour over the pickling liquid and stand for 1 hour. Strain before serving.
- Use a meat mallet to tenderise the chicken and flatten to an even height.
- Season the chicken breasts and place into a hot frying pan and add a little water. Cook for 6 minutes each side.
- Allow to cool slightly and then shred by hand.
- To make the dressing, add all of the ingredients into a small bowl and stir until the sugar is dissolved.
- Place all of the salad ingredients into a bowl and add the chicken and strained carrots.
- Pour the dressing over and toss with your hands.
This recipe came from Bill Granger's cookbook and we always make it when we have come back from a long trip away and want something light with a huge punch of fresh flavours.
Recipe Category: Mains & Sides
