Vietnamese Chicken Salad
Credit: Whisk Media Group
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Vietnamese Chicken Salad
Ingredients:
Chicken salad
Lime, Chilli and Soy Dressing
Method:
Chicken salad
- 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
- Combine all ingredients in a screw-top jar. Shake until sugar dissolves.
