Prep 15 mins
Cook 15 mins
A recipe by Bill Granger. Really delicious.
- 3 chicken breasts (about 200g/7oz each, or use left-over cooked chicken)
- 2 tablespoons vegetable oil
- sea salt
- fresh ground white pepper (black pepper is okay if that's all you have)
- 90 g bean sprouts
- 20 g vietnamese mint leaves, left whole (ordinary mint is okay if that's all you can get)
- 50 g asian basil leaves, left whole
- 180 g Chinese cabbage, finely shredded
- 90 g carrots, peeled and finely julienned
For the Vietnamese dressing
- 60 ml lime juice
- 60 ml fish sauce
- 2 tablespoons rice vinegar (available in most supermarkets or Asian stores)
- 1 tablespoon caster sugar
- 2 garlic cloves, very finely chopped (optional)
- 3 red asian shallots or 1⁄2 red onion, finely sliced
- 2 small red chilies, very finely chopped (remove the seeds if you don't like it too hot)
- Preheat the oven to 220C/425F/Gas 7 (if you are using left-over cooked chicken omit steps 1 - 3).
- Heat a frying pan over a high heat, and while the pan is heating, brush the chicken breasts with the olive oil and season with salt and pepper. Place the chicken in the pan, skin-side down, and sear for two minutes, turn and sear for another minute.
- Transfer the chicken to a baking tray and cook in the oven for 8-10 minutes. When it's cooked, remove from the oven and leave to rest for 20 minutes.
- Shred the cooked chicken into thin strips with your hands and place in a large bowl. Add all the remaining ingredients and toss to combine.
- To make the Vietnamese dressing, place all the dressing ingredients in a small bowl and stir until the sugar is dissolved.
- Pour the dressing over the chicken salad and toss well to combine. Serve.