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Vietnamese chicken salad
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Prep Time:
75 minutes
75 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
90 minutes
90 minutes
Flavorful Vietnamese chicken salad with fresh herbs.
Ingredients:
- 2 large (about 200g each) chicken breast fillets
- 65.63 gm lime juice
- 32.00 gm brown sugar (or palm sugar)
- 48.80 gm fish sauce
- 1 tsp finely grated ginger
- 1 tsp sesame oil
- 1/2 baby wombok, finely shredded
- 2 small carrots, cut into matchsticks
- 1/2 red onion, thinly sliced
- 82.50 ml mint leaves
- 82.50 ml Thai basil leaves
- 82.50 ml coriander leaves
- 62.50 ml toasted peanuts, coarsely chopped
Instructions:
- In a large saucepan, generously cover the chicken with cold water and season with salt and pepper. Bring to a gentle simmer over high heat, then reduce heat and simmer uncovered for 10 minutes until cooked through. Remove from heat and allow to cool. Chill in the fridge for 1 hour, then finely shred the chicken.
- In a screw top jar, mix together lime juice, sugar, fish sauce, ginger, and oil. Shake thoroughly until fully combined.
- In a large bowl, mix together chicken, wombok, carrot, onion, mint, basil, and coriander. Drizzle with dressing and toss to coat. Serve on plates and sprinkle with peanuts.