vietnamese chicken salad

Vietnamese chicken salad


  • 2 chicken breasts
  • 1 carrot, peeled
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 1 garlic clove, crushed salt and pepper
  • 3 shallots, finely sliced
  • half a cucumber, peeled
  • dash of sesame oil
  • 1 tbsp fish sauce
  • 3 tbsp mint/coriander
  • 1/2 red chilli, finely sliced
  • 2 tbsp roasted peanuts
  • 1 lime, quartered

Poach chicken in simmering salted water for 20 mins then drain and leave to cool.
Cut carrot into 10cm sections, finely slice lengthwise then cut into matchsticks.
Mix the vinegar, sugar, garlic, salt and pepper, toss with sliced shallots and carrot and  set aside for 10 mins.
Roughly shred the chicken.
Cut cucumber in half lengthwise and finely slice.
Combine the chicken, cucumber, sesame oil, fish sauce, mint and chilli with the shallots carrots and dressing and toss lightly.
Roughly crush the peanuts and scatter over the top. Serve with lime wedges.

Serves 4

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