Vietnamese Chicken Salad
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 chicken breasts
- 1 carrot, peeled
- 3 tablespoons rice vinegar or 3 tablespoons lime juice
- 1 teaspoon sugar
- 1 clove crushed garlic
- sea salt
- pepper
- 3 shallots, finely sliced
- 1⁄2 cucumber, peeled
- 1 dash sesame oil
- 1 tablespoon Thai fish sauce
- 3 tablespoons fresh mint leaves or 3 tablespoons coriander leaves
- 1⁄2 mild chili pepper, finely sliced
- 2 tablespoons roasted peanuts
- 1 lime, quartered
directions
- Poach the chicken in simmering salted water for 20 minutes, then drain and leave to cool.
- Cut the carrot into 10cm sections, finely slice lengthways and then cut into matchsticks.
- Mix the vinegar or lime juice with the sugar, garlic, salt and pepper, toss with the sliced shallots and carrot and set aside for 10 minutes.
- Roughly shred the chicken.
- Cut the cucumber in half lengthwise and finely slice.
- Combine the chicken, cucumber, sesame oil, fish sauce, mint and chilli with the shallots, carrots and their dressing, and toss lightly.
- Roughly crush the peanuts and scatter over the top.
- Serve with the lime wedges.
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Reviews
-
This is very good! I substituted some red onion for the shallots and used rice vinegar for the dressing. I used the full amount of fish sauce and didn't need any extra salt. I completed the recipe up to (but not including) the chili, tasted it and found it good. After that I deviated widely from the recipe because I wanted to recreate a salad I used to have at a long since closed restaurant. So, I chopped up about 1/2 cup each of zhacai and kimchi, and added them to the mix. I decided to eat the salad on a bed of finely shredded cabbage, with a garnish of avocado and tomato. It's yummy. Thank you for sharing this recipe with us.
Tweaks
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This is very good! I substituted some red onion for the shallots and used rice vinegar for the dressing. I used the full amount of fish sauce and didn't need any extra salt. I completed the recipe up to (but not including) the chili, tasted it and found it good. After that I deviated widely from the recipe because I wanted to recreate a salad I used to have at a long since closed restaurant. So, I chopped up about 1/2 cup each of zhacai and kimchi, and added them to the mix. I decided to eat the salad on a bed of finely shredded cabbage, with a garnish of avocado and tomato. It's yummy. Thank you for sharing this recipe with us.
RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.