VIETNAMESE CHICKEN & MINT SALAD

This is a super easy yet delicious salad, especially if you have leftover cooked chicken that want to use. I used a red cabbage, but any other type of cabbage can be used. A meal on its own, or it can be served as a side dish. It was really yummy!

INGREDIENTS

Dressing:
100 ml lemon juice
1 tablespoon caster sugar
2 tablespoon fish sauce (or substitute for light soy sauce)
1 bird’s-eye chili, seeds removed and finely sliced
1 clove garlic, minced

Salad:
1/2 head cabbage, finely shredded
1/2 red onion, peeled and very finely sliced
2 cups loosely packed mint, roughly torn
1 carrot, peeled and cut into very thin matchsticks
** 2 cups shredded chicken
1/4 cup fried shallots
1/4 cup crushed roasted peanuts

** I used raw chicken thighs and fried them in a fry pan with some lemongrass butter that I already had in the fridge. Here is the recipe.

METHOD

Make the dressing: Mix the ingredients together and allow to stand for a few minutes.

** If you are using uncooked chicken, fry the chicken until it is thoroughly cooked and reserve.

Make the salad: In a large bowl, combine all the ingredients for the salad except the shallots and peanuts and toss to combine.

Pour over the dressing and toss again to coat.

Transfer to a serving plate or bowl and scatter with the shallots and peanuts.

Serves 4

Comments

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