Vietnamese chicken salad
- 2 chicken breasts, trimmed
- 1/2 wombok (Chinese) cabbage
- 4 shallots
- 2 carrots
- 2 Lebanese cucumbers
- 1 bunch mint
- 1 bunch coriander
- 4-6 fresh lime cheeks, for serving
- 2 tbsp brown sugar
- 1/3 cup (80ml) lime juice
- 1/3 cup (80ml) fish sauce
- 2 red bird’s eye chillies, de-seeded and chopped finely
Step 1. Place chicken in a saucepan and cover with cold water. Bring to the boil over high heat then reduce heat and cover. Cook for 8-10 minutes or until cooked through. Remove from heat.
Step 2. Slice wombok and shallots into fine slices, cut carrot and cucumber into matchsticks and strip the leaves off the mint and coriander bunches. Place into a bowl and mix the salad together.
Step 3. Place all dressing ingredients into a bowl and mix together until the sugar is dissolved.
Step 4. Remove chicken from the pan and using two forks, shred into bite-sized pieces. Place salad on plates and top with chicken. Drizzle lightly with dressing and serve with a lime cheek on each plate.
- Fresh is best for all of these ingredients. Keep the herbs moist and cold until you are ready to use them.
- If you are preparing this to serve later you will need to store it without the dressing and dress just before serving.
- There are a number of other vegetables and herbs that you can add to this salad. You can also use Thai basil and fresh been sprouts to give your salad extra crunch.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.