Vietnamese-style chicken salad

Cooking Salads Vietnamese-style chicken salad

Keep it simple this summer with a tasty Vietnamese-style chicken salad.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Place dressing ingredients in a small screw-top jar, seal tightly and shake to combine. Set aside.
  2. Pick coriander and mint leaves, and wash and dry thoroughly. Combine herbs in a large bowl with celery, carrot, bean sprouts and chicken. Toss with dressing.
  3. Half fill a large saucepan with water. Cut stems from coriander and rinse well. Add stems to pan with lemongrass and reserve leaves. Cover and bring to a simmer. Add chicken and return to simmer. Cook, partially covered, for 15 mins. Transfer chicken to a plate and cool slightly, then pull apart into long shreds. Refrigerate until cool.
  4. Shred lettuce leaves and arrange on serving plates. Top with salad mixture and sprinkle with peanuts and fried shallots.

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1 bunch coriander
1 stick lemongrass, roughly chopped
2 medium chicken breast fillets, skin off, from the deli
1 bunch mint
3 sticks celery, finely sliced diagonally
2 small carrots, julienned
1 cup bean sprouts
1/2 red oak lettuce, leaves washed and dried
1/3 cup unsalted roasted peanuts, roughly chopped
1/4 cup fried shallots
2 tbsp lime juice
1 1/2 tbsp fish sauce
1 1/2 tbsp caster sugar
1 small red chilli, seeded and finely chopped
1 clove garlic, small, crushed

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Salads
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