Vietnamese-style chicken salad
- June 2015
- Serves 3-4
- Hands-on time 30 min, simmering time 30 min
Try Debbie Major’s Vietnamese chicken salad recipe with punchy herbs, zingy dressing and crunch galore.
- Dairy-free recipes
- Gluten-free recipes
- 11.8g (2.4g saturated)
- 20.8g (17.2g sugars)
For 4 servings
- 3 x 250g free-range chicken breasts
- 1 tsp salt
- 1 pointed spring cabbage, such as hispi
- 250g large carrots, coarsely grated
- 100g fresh beansprouts, rinsed and dried well
- 75g radishes, shredded
- Large bunch fresh mint leaves, shredded
- Large bunch fresh coriander leaves, roughly chopped
- Small bunch fresh basil, leaves picked and torn
- 75g unsalted roasted peanuts, coarsely chopped
For the dressing
- 3 tbsp rice wine vinegar
- 2½ tsp caster sugar
- 100g banana shallots
- 4-5 tbsp lime juice
- 4 tbsp Thai fish sauce
- 2 small garlic cloves, very finely chopped
- 2 red birds’ eye chillies, thinly sliced, or 1 medium-hot red chilli, deseeded and finely chopped
- Put the chicken breasts into a large pan, pour over cold water to cover, add the salt and bring to the boil. Turn the heat down, simmer gently for 30 minutes, then leave to cool in the cooking liquid. Lift the chicken onto a plate, then finely shred the meat, discarding the skin. You should have about 450g meat. Cover and set aside. Chill or freeze the liquid to use in another dish.
- To make the dressing, combine the vinegar and sugar in a bowl. Slice the shallots into thin rounds, separate into rings, add to the bowl and toss together. Set aside for 15 minutes or until softened slightly. Stir in the lime juice, Thai fish sauce, garlic and chillies.
- Halve the cabbage lengthways, cut away the hard central core, then cut the cabbage across into very thin slices. A mandoline will do this quickly, but you can do it by hand if you don’t have one. Mix in a large bowl with the carrots, beansprouts, radishes, most of the herbs and the shredded chicken. Pour over two- thirds of the dressing or to taste, then toss well. Pour the rest of the dressing into a small bowl.
- Pile the salad onto a large serving dish or 4 individual serving plates, scatter over the rest of the herbs and the chopped peanuts, then serve with the extra dressing on the side.
If you’re short on time, buy a ready-roasted chicken, discard the skin and bones, and finely shred the meat.
Try to buy Asian herbs (vietnamese mint and coriander, and asian basil). If you can’t find them, use ordinary herbs. The salad will still be great.
We like the colour that British radishes bring, even though mooli radish would be more authentic.
Poach the chicken and shred it up to 48 hours ahead, then cover and chill. Bring to room temperature to serve. Make the salad 1 hour ahead, but add the herbs and dressing just before serving or the salad will wilt.
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