Vietnamese Salad
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Yield
- 4
The How To
This salad is fresh, tasty and affordable. Using the great flavour combinations of Vietnamese cooking makes this recipe loved by the whole family.
Place chicken in a large saucepan and cover with cold water. Over a medium heat bring up to the boil. Reduce the heat to a low simmer, cover, and cook turning once, for 10 to 12 minutes or until you know it's cooked through. Remove from pan let cool and shred.
Make dressing: Whisk lime juice, fish sauce, chilli and sugar together in a jug until sugar has dissolved.
Place the cucumber, carrot, mint, coriander and chicken into a large mixing bowl and Drizzle with the dressing and toss to combine. Sprinkle with peanuts and serve.
Ingredients
- Chicken Breast600 Grams Thinly Sliced
- Telegraph Cucumber1 Large Thinly Sliced
- Carrot2 Thinly Sliced
- Fresh Mint leaves1 Cup
- Fresh Coriander leaves1 Cup
- Roasted Peanuts1/2 Cup Chopped
- Lime Juice1/3 Cup
- Fish Sauce1/3 Cup
- Red Chilli2
- Brown Sugar30 Grams