Vietnamese chicken salad with mint

Name: Vietnamese chicken salad with mint
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Vietnamese recipes
Ingredients: 2 carrots, grated; Large handful fresh beansprouts; Large handful fresh mint (about 30g), plus extra leaves to garnish; 2 shallots, finely sliced; 2 small red chillies, deseeded and finely sliced, plus an extra sliced chilli with seeds to garnish; 3 ready-to-eat chicken breasts, finely sliced; For the dressing; 2 garlic cloves, crushed; 2 tbsp brown sugar; 1 tbsp rice vinegar; Juice of 2 limes; 1 tbsp fish sauce; 4 tbsp vegetable oil

Easy
August 2004

157_1

Easy
August 2004

Test kitchen approved

Serves 4
Hands on time 25 mins

This is a delicious Vietnamese chicken salad recipe that can be prepared and on your table in less than 30 minutes. If salad’s your bag, try one of our many chicken salad recipes.

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Ingredients

2 carrots, grated
Large handful fresh beansprouts
Large handful fresh mint (about 30g), plus extra leaves to garnish
2 shallots, finely sliced
2 small red chillies, deseeded and finely sliced, plus an extra sliced chilli with seeds to garnish
3 ready-to-eat chicken breasts, finely sliced

For the dressing

2 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp rice vinegar
Juice of 2 limes
1 tbsp fish sauce
4 tbsp vegetable oil

Method

Put the carrots, beansprouts, mint leaves, shallots and chillies in a large bowl and gently toss together (you can add 1 finely sliced head of Chinese leaf for a bulkier salad if you like). Set aside.
For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce, vegetable oil and some freshly ground black pepper into a small bowl and whisk well.
Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.