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Vietnamese chicken salad
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Prep Time:
30 minutes
30 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
45 minutes
45 minutes
Explore a hearty international veggie salad bursting with flavor.
Ingredients:
- 600g chicken breast
- 1/2 large wombok (Chinese cabbage), finely shredded
- 2 carrots, peeled, cut into matchsticks
- 250.00 ml fresh mint leaves
- 250.00 ml fresh coriander leaves
- 125.00 ml roasted salted peanuts, chopped
- 86.63 gm lime juice
- 100.65 gm fish sauce
- 4 small red chillies, deseeded, finely chopped
- 32.00 gm brown sugar
Instructions:
- Combine lime juice, fish sauce, chili, and sugar in a jug. Whisk until the sugar is dissolved.
- In a large saucepan, generously cover chicken with cold water. Bring to a gentle boil over medium heat, then reduce heat to low and cover. Simmer, turning the chicken once, for 10 to 12 minutes until fully cooked. Remove chicken from the pan, allow it to cool, then shred it.
- In a large bowl, combine cabbage, carrot, mint, coriander, and chicken. Drizzle with dressing and toss to coat. Sprinkle with peanuts before serving.