We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Vietnamese chicken salad
0 Likes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Create a vibrant Vietnamese-inspired dinner bursting with fresh, colorful veggies.
Ingredients:
1.5L (6 cups) cold water
1brown onion, halved
6black peppercorns
2 (about 200g each) single chicken breast fillets
200g snow peas, trimmed, thinly sliced lengthways
60ml (1/4 cup) rice vinegar
20.00 gm caster sugar
12.20 gm fish sauce (see note)
1000.00 ml shreddedwhite cabbage
1red onion, halved, thinly sliced
1 large carrot, peeled, cut into 6cm-long matchsticks
250.00 ml fresh mint leaves
Instructions:
In a saucepan, combine water, onion, and peppercorns and bring to a boil. Add chicken, cover, and remove from heat. Let it poach for 30 minutes. Transfer chicken to a plate and let it cool completely.
Place snow peas in a small heatproof bowl and cover with boiling water. Let them soak for 30 seconds, then refresh under cold running water and drain.
Combine vinegar, sugar, fish sauce, and chili in a small bowl, stirring until the sugar completely dissolves.
Gently shred the chicken, then combine it in a large bowl with snow peas, cabbage, red onion, carrot, and fresh mint leaves. Drizzle with dressing and mix well. Serve in individual bowls.