This quick Vietnamese chicken salad recipe is full of vibrant asian flavours. Save the dressing in a separate container and take on a picnic adding the dressing when you're ready to eat.
Chicken salad
Ingredients
700g Lilydale free range chicken breast fillets
1 lime, sliced
3cm piece ginger, sliced
100g rice vermicelli noodles
2 Lebanese cucumbers, halved lengthways, seeds removed and diagonally sliced
1 large carrot, peeled and shredded lengthways
1 cup bean sprouts, trimmed
3 shallots (green onions), trimmed and thinly sliced
2 long red chillies, deseeded and thinly sliced
1 cup coriander leaves
1/2 cup mint leaves
Lime wedges, to serve
Method
Place chicken into a deep frying pan. Cover chicken with water. Add lime and ginger slices. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, turning once, for 10-15 minutes (depending on size of the breasts) until almost cooked through. Remove from heat and stand in the poaching liquid for 5-10 minutes until cooked through. Transfer chicken to a plate and set aside to cool slightly
Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and stand for 3-4 minutes until just tender. Drain and refresh in cold water. Using kitchen scissors, roughly cut noodles
Shred chicken. Combine noodles, cucumbers, chicken, carrot and bean sprouts in a large bowl. Gently toss to combine. Add green onions, chilli and coriander. Drizzle salad with dressing and gently toss to combine. Sprinkle with mint leaves. Serve with lime wedges
Lime, Chilli and Soy Dressing
Ingredients
1/4 cup lime juice
1 small red chilli, deseeded and finely chopped
1/4 cup fish sauce
2 tablespoons caster sugar
1 tablespoon soy sauce
Method
Combine all ingredients in a screw-top jar. Shake until sugar dissolves.