Vietnamese chicken salad

Cooking Salads Vietnamese chicken salad

Discover this salad from around the globe — its filling, fabulous and packed with vegies.

Lables: Gluten free Wheat free
  1. Make dressing: Whisk lime juice, fish sauce, chilli and sugar together in a jug until sugar has dissolved.
  2. Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer, turning once, for 10 to 12 minutes or until cooked through. Remove from pan. Cool. Shred.
  3. Place cabbage, carrot, mint, coriander and chicken in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with peanuts. Serve.

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3 chicken breast fillets
1/2 large wombok , finely shredded
2 carrots, peeled, cut into matchsticks
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 quantity Vietnamese dressing
1/2 cup roasted salted peanuts, chopped
1/3 cup lime juice
1/3 cup fish sauce
4 small red chillies, deseeded, finely chopped
2 tbsp brown sugar

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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