Vietnamese chicken salad
Serves 4
3 chicken breasts (about 200g/7oz each) or use left-over cooked chicken
2 tbsp vegetable oil
sea salt
freshly ground white pepper (black pepper is okay if that's all you have)
90g/3oz bean sprouts
20g/oz Vietnamese mint leaves (ordinary mint is okay if that's all you can
get), left whole
50g/1oz Asian basil leaves or ordinary basil leaves, left whole
180g/6oz Chinese cabbage, finely shredded
90g/3oz carrot, peeled and finely julienned
For the Vietnamese dressing
60 ml/1fl oz lime juice
60 ml/1fl oz fish sauce
2 tbsp rice vinegar (available in most supermarkets or Asian stores)
1 tbsp caster 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/Gas 7) 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.
(If you are using left-over cooked chicken omit above steps).
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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