Vietnamese Chicken Salad

by Bill Granger from bill’s food

Serves 4

A Vietnamese style chicken salad with Vietnamese dressing – is an easy summer meal.

Chicken Salad

INGREDIENTS

3 pieces 200g Chicken Breast Fillets
2 tablespoons Vegetable Oil
Sea Salt
White Pepper (Use Black If That Is All You Have)
1 cup Bean Sprout
1 cup Vietnamese Mint Leaf
1 cup Asian Basil Leaf (Or Basil Leaves)
4 cups Chinese Cabbages (Finely Shredded)
1 cup Carrot (Peeled And Finely Julienned)

METHOD

1. Preheat the oven to 220°C (425°F/Gas 7).
2. Heat a frying pan over a high heat, and while the pan is heating, brush the chicken with olive oil and season with salt and pepper.
3. Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute.
4. Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for 20 minutes.
5. Shred the chicken into thin strips with your hands and place in a large bowl.
6. Add the remaining ingredients and toss to combine.

Vietnamese Dressing

INGREDIENTS

60ml Lime Juice
60ml Fish Sauce
2 tablespoons Rice Vinegar
1 tablespoon Caster Sugar
2 Very Finely Chopped Garlic Cloves (Optional)
3 Finely Sliced Red Asian Shallots (Or 1/2 Red Onion)
2 small Very Finely Chopped Red Chilli’s (Remove The Seeds If You Don’t Like The Heat)

METHOD

1. Place all the ingredients in a small bowl and stir until the sugar is dissolved.