Tuesday, 23 November 2010

Vietnamese chicken salad

This is a slightly more complicated recipe but will not disappoint on taste. Just serve it up in a big dish and let everyone dig in. Yum!

3 organic chicken breast fillets
1 large carrot
½ cup (125ml) rice wine vinegar
2 teaspoons salt
2 tablespoons caster sugar
1 medium white onion, sliced thinly
1 ½ cups bean sprouts
2 cups finely shredded savoy cabbage
¼ cup firmly packed fresh mint leaves
½ cup firmly packed fresh coriander leaves
1 tablespoon crushed toasted peanuts
2 tablespoons fried shallots

for the dressing
2 tablespoons fish sauce
¼ cup water
2 tablespoons caster sugar
2 tablespoons lime juice
1 clove garlic, crushed

1. place the chicken in a medium saucepan of boiling water; return to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes or until cooked through. Leave to cool in saucepan for 10 minutes, then remove chicken from the liquid and shred coarsely. Discard the poaching liquid
2. Meanwhile, cut the carrot into matchstick-sized pieces. Combine the carrot with vinegar, salt and sugar in a large bowl. Cover and stand for 5 minutes. Add the onion, cover, stand 5 minutes. Add sprouts, cover, stand 5 minutes. Drain the pickled vegetables, discard liquid.
3. place the chicken in a large bowl with the picked vegetables, cabbage and herbs.
4. combine the ingredients for the Vietnamese dressing in a jar and shake well. Pour over salad mixture and toss gently to combine. Sprinkle with nuts and shallots to serve.

Gluten free – Wheat free – Dairy Free

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