Vietnamese chicken salad

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 2

By jogro

4

Ingredients

  • 1 tbsp caster sugar

  • 2 tbsp vegetable oil

  • 200g chicken breast

  • 60ml lime juice

  • 2 tbsp rice vinegar

  • 1 handful bean sprouts

  • 1 handful mint leaves

  • 2 cloves garlic, very finely chopped

  • 1 pinch sea salt

  • 60ml fish sauce

  • 1 handful basil

  • 1 handful carrot, peeled and finely julienned

  • 1 pinch white pepper

  • 2 handfuls Chinese cabbage, finely shredded

  • 3 red Asian shallots, very finely chopped (or 1/2 red onion)

  • 2 small red chillis, very finely chopped (you can remove the seeds if you don't like the heat)

Method

  1. Preheat the oven to 220C/Gas Mark 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. Sear the chicken in the pan for 2 minutes, turn and sear for another minute.
  4. Put the chicken on a baking tray and cook in the oven for 15-20 minutes. Check it's cooked through, then leave to rest for 20 minutes.
  5. Meanwhile, make the dressing by mixing the ingredients (lime juice, fish sauce, rice vinegar, caster sugar, garlic, shallots and chillis) together in a bowl and stirring until the sugar has dissolved.
  6. Shred the chicken into thin strips with your hands and place in a large bowl.
  7. Add the remaining ingredients and toss to combine, then pour over the dressing to make a tasty, aromatic salad.

Handy Hint

If you have one, use a processor to chop the cabbage and carrot - this makes it a super quick and fuss-free recipe. Otherwise it's a lot of chopping :)

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Chicken

  • Low fat

  • Salad

This recipe has not been rated.

Rate this recipe

Quick search 2700+ recipes

Latest recipes + Add a recipe Advanced Search

Your comments

  • laptopwieldingharpy 22/07/12 10:36

    Tartyflette, its also the same as what i eat in street stalls in asia. They are not complaining that she infringed their copyrights but she did.

  • tartyflette 21/07/12 14:19

    This looks uncannily similar to a Nigella Lawson recipe but is not credited as such! Are there not copyright issues?

  • laptopwieldingharpy 21/07/12 03:21

    delicious! Even better with crushed peanuts and fried shallots on top. I also add coriander leaves.

  • 12/06/10 11:39

    It's very tasty! Use a food processor for chopping and it's easy peasy :)