Vietnamese chicken salad

Name: Vietnamese chicken salad
Prep 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

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

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.

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.

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