Vietnamese Chicken Salad

On a really hot day the last thing you feel like eating is a heavy meal.  A light, refreshing salad is definitely the way to go.  The Vietnamese have this wonderful flavour marriage that is so perfect in a hot climate and sets your taste buds alive with the hot, sweet and sour combination.

I’ve made this recipe a couple of times this summer and, with sweltering February on the way, am sure it is going to be on the menu again soon!  The amounts below will generously feed four people with leftovers for lunch the next day.

Vietnamese Chicken Salad

Dressing

1 Garlic Clove, chopped finely

1 Red Chilli, finely chopped (deseed if you don’t want the heat)

4 Spring Onions, finely chopped

1/4 cup Fresh Lime Juice

2 tbspn Fish Sauce

2 tbspn Rice Wine Vinegar

2 tbspn Palm Sugar, finely chopped

Combine all the above ingredients in a screw top jar and shake well until combined.

Salad

2 large Chicken Breasts, preferably free range

1/2 Chinese Cabbage, shredded

1 Carrot, peeled and julienned

2 cups of Bean Sprouts

1/2 cup Mint Leaves, chopped

1/2 cup of Coriander Leaves, chopped

1/3 cup unsalted Peanuts, roughly chopped

Poach the chicken breasts in water seasoned with salt and pepper and, when cooked through, remove to a bowl, cover with cling film and put in the fridge to chill for a couple of hours.

When chilled, shred the chicken breasts and place in a large bowl and add all the remaining salad ingredients, reserving half the peanuts. Mix them all together – I recommend clean hands for this job – and then drizzle over the dressing and toss again to combine.

Place on a serving platter or in a serving bowl and sprinkle over the reserved peanuts.

Serve and enjoy!

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