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Vietnamese-style chicken salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Enjoy a delicious Vietnamese chicken salad this summer.
Ingredients:
  • 1 stick lemongrass, roughly chopped
  • 2 medium chicken breast fillets, skin off, from the deli
  • 1 bunch mint
  • 3 sticks celery, finely sliced diagonally
  • 2 small carrots, julienned (or coarsely grated)
  • 250.00 ml bean sprouts
  • 1/2 red oak lettuce, leaves washed and dried
  • 82.50 ml unsalted roasted peanuts, roughly chopped
  • 62.50 ml fried shallots
  • 42.00 gm lime juice
  • 36.60 gm fish sauce
  • 30.00 gm caster sugar
  • 1 small red chilli, seeded and finely chopped
  • 1 clove garlic, small, crushed
Instructions:
  • Combine dressing ingredients in a small screw-top jar, seal tightly, and shake vigorously. Set aside.
  • Gather fresh coriander and mint leaves, wash and dry them well. Mix the herbs in a big bowl along with celery, carrot, bean sprouts, and chicken. Drizzle with dressing and toss everything together.
  • Fill a large saucepan halfway with water. Prepare coriander by cutting off the stems and rinsing them. Place the stems in the pan along with lemongrass, set aside the leaves. Cover and bring to a simmer, then add chicken and simmer again. Cook for 15 minutes with the lid slightly ajar. Transfer the chicken to a plate, let it cool a bit, then shred it into long pieces. Refrigerate until chilled.
  • Arrange shredded lettuce leaves on serving plates, then top with salad mixture. Finish by sprinkling with peanuts and fried shallots for added texture and flavor.

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