Vietnamese Chicken Salad
Serves: 4
Prep time: 30 minutes
Cook time: 10 minutes
2.5 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 100g rice vermicelli noodles
- 1 tablespoon canola oil
- 2 chicken breasts, cut into strips
- 1 carrot, julienned
- 1 continental cucumber, finely sliced into half moons
- 2 cups Chinese wombok cabbage, finely shredded
- ½ red onion, thinly sliced
- 1 bunch fresh mint leaves, roughly chopped
- 1 bunch fresh coriander, roughly chopped
- 1 cup unsalted crushed roasted peanuts
Nuoc Cham Dressing:
- 1.5 tablespoons fish sauce
- 1 tablespoon rice wine vinegar or apple cider vinegar
- 2 tablespoons lime juice
- 1 tablespoon canola oil
- 2 teaspoons white sugar
- 1 clove garlic, minced
- 1 long red chilli, seeds removed and finely minced (optional)
Method:
- SOAK vermicelli noodles in boiled water for 5 minutes or until tender. Drain and refresh in running cold water. Set aside.
- HEAT oil in frypan over medium-high heat. Once pan is hot, grill chicken in frypan for 5 minutes or until cooked through. Remove from pan and set aside to cool.
- ADD all dressing ingredients to a glass jar, screw on lid and shake vigorously until combined.
- COMBINE the vermicelli, chicken, vegetables, herbs, and ½ cup of the peanuts in a large bowl.
- POUR nuoc cham dressing over the salad and toss through.
- SERVE with remaining peanuts sprinkled over the top.
What's Great About It:
This delicious salad is packed with Vietnamese ingredients and flavours. The herbs, peanuts and zingy Nuoc Cham dressing make the salad shine, adding freshness and texture. Other vegetables that would work well include red capsicum, bean sprouts, iceberg lettuce or green cabbage. To save time, use shredded store-bought roast chicken (skin removed). This salad is great for a light lunch or evening meal, or to serve as a side salad when entertaining guests!
