Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Ingredients: 2 chicken breasts; 1 carrot, peeled; 3 tablespoons rice vinegar or 3 tablespoons lime juice; 1 teaspoon sugar; 1 clove crushed garlic; sea salt; pepper; 3 shallots, finely sliced; 12 cucumber, peeled; 1 dash sesame oil; 1 tablespoon Thai fish sauce; 3 tablespoons fresh mint leaves or 3 tablespoons coriander leaves; 12 mild chili pepper, finely sliced; 2 tablespoons roasted peanuts; 1 lime, quartered

15 ingredients

8 steps

Ingredients

2 chicken breasts
1 carrot, peeled
3 tablespoons rice vinegar or 3 tablespoons lime juice
1 teaspoon sugar
1 clove crushed garlic
sea salt
pepper
3 shallots, finely sliced
12 cucumber, peeled
1 dash sesame oil
1 tablespoon Thai fish sauce
3 tablespoons fresh mint leaves or 3 tablespoons coriander leaves
12 mild chili pepper, finely sliced
2 tablespoons roasted peanuts
1 lime, quartered

Directions

1

Poach the chicken in simmering salted water for 20 minutes, then drain and leave to cool.
2

Cut the carrot into 10cm sections, finely slice lengthways and then cut into matchsticks.
3

Mix the vinegar or lime juice with the sugar, garlic, salt and pepper, toss with the sliced shallots and carrot and set aside for 10 minutes.
4

Roughly shred the chicken.
5

Cut the cucumber in half lengthwise and finely slice.
6

Combine the chicken, cucumber, sesame oil, fish sauce, mint and chilli with the shallots, carrots and their dressing, and toss lightly.
7

Roughly crush the peanuts and scatter over the top.
8

Serve with the lime wedges.