Vietnamese Chicken Salad Recipe
This Vietnamese salad oozes with fresh zingy flavours and is perfect for a balmy evening meal
This Vietnamese salad just oozes with fresh zingy flavours perfect for a balmy evening meal. Luckily, we’ve had a few nights where it has actually felt like summer and, at last, we can sit outside for dinner and enjoy the longer evenings while they last.
VIETNAMESE CHICKEN SALAD RECIPE
2 tsp fish sauce
¼ cup lime juice
1 tsp brown sugar
1 Tbsp chopped red chilli
1 Tbsp oil
6 boneless chicken thighs, sliced thinly
100g fresh beans, blanched
½ telegraph cucumber, sliced
2 spring onions, sliced
2 tomatoes, cut into quarters
1 handful coriander
1 handful mint
½ cup toasted peanuts, chopped roughly
1. To make the dressing in a small jar place the fish sauce, lime juice, sugar and chilli. Shake and set aside.
2. Heat the oil in a frying pan to a medium heat. Add the chicken and cook for 4 or 5 minutes until cooked through and nicely browned. Set aside.
3. Into a large bowl place the beans, cucumber, spring onion, tomatoes, coriander, mint and chicken. Add the dressing and toss through.
4. Serve with a sprinkle of chopped peanuts.Share this: