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Vietnamese Chicken Salad Recipe

Sat Jun 18, 2011 6:58 pm

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Vietnamese chicken salad:
3 chicken breasts or use left-over cooked chicken
2 Tablespoons vegetable oil
sea salt
freshly ground white pepper
90g bean sprouts
20g Vietnamese mint leaves, left whole
50g Asian basil leaves, left whole
180g Chinese cabbage, finely shredded
90g carrot, peeled and finely julienned

For the Vietnamese dressing:
60 ml lime juice
60 ml fish sauce
2 Tablespoons rice vinegar
1 Tablespoon castor sugar
2 garlic cloves, very finely chopped (optional)
3 red Asian shallots, or red onion, finely sliced
2 small red chillies, very finely chopped (remove the seeds if you don't like it too hot)

Preheat the oven to 220 C (425 F) Heat a frying pan over a high heat and while the pan is heating, brush the chicken breasts with the olive oil and season with salt and pepper. Place the chicken in the pan, skin-side down, and sear for two minutes, turn and sear for another minute. Transfer the chicken to a baking tray and cook in the oven for 8-10 minutes. When it's cooked, remove from the oven and leave to rest for 20 minutes.

Shred the cooked chicken into thin strips with your hands and place in a large bowl. Add all the remaining ingredients and toss to combine. To make the Vietnamese dressing, place all the dressing ingredients in a small bowl and stir until the sugar is dissolved. Pour the dressing over the chicken salad and toss well to combine. Serve.
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