Vietnamese chicken salad

A fresh, vibrant salad full of flavour from nuts, mint, coriander and other ingredients. This salad can be served as a main dish for four or as a starter for eight to ten.

Ingredients

For the salad:

  • 50g root ginger, peeled & sliced
  • 4 small skinless, boneless and free-range chicken breasts
  • 0.5 large cucumber
  • 8 spring onions, trimmed and halved, then shredded
  • 150g fresh bean sprouts
  • 1 handful of mint leaves, torn into small pieces
  • 1 handful of fresh coriander (cilantro) sprigs
  • 1 tablespoon sesame seeds, lightly toasted
  • 60g finely chopped roasted, salted peanuts
  • 1.8 oz root ginger, peeled & sliced
  • 4 small skinless, boneless and free-range chicken breasts
  • 0.5 large cucumber
  • 8 spring onions, trimmed and halved, then shredded
  • 5.3 oz fresh bean sprouts
  • 1 handful of mint leaves, torn into small pieces
  • 1 handful of fresh coriander (cilantro) sprigs
  • 1 tablespoon sesame seeds, lightly toasted
  • Finely chopped roasted, salted peanuts – 2.1 Oz
  • 1.8 oz root ginger, peeled & sliced
  • 4 small skinless, boneless and free-range chicken breasts
  • 0.5 large cucumber
  • 8 spring onions, halved, trimmed and shredded
  • 5.3 oz fresh bean sprouts
  • 1 handful of mint leaves, torn into small pieces
  • 1 handful of fresh coriander (cilantro) sprigs
  • 1 tablespoon sesame seeds, lightly toasted
  • Finely chopped roasted, salted peanuts – 2.1 Oz

The dressing: 

  • 4 tbsp Thai fish sauce
  • 2 tbsp red vinegar
  • 2 tbsp of lime juice
  • 2 tbsp light brown sugar
  • Cornflour 0.5 tsp
  • 1 medium-hot red chili, finely chopped
  • 1 clove of garlic, chopped finely
  • 4 tbsp Thai fish sauce
  • 2 tbsp red vinegar
  • 2 tbsp of lime juice
  • 2 tbsp light brown sugar
  • Cornflour 0.5 tsp
  • 1 medium-hot red chili, finely chopped
  • 1 clove of garlic, chopped finely
  • 4 tbsp Thai fish sauce
  • 2 tbsp red vinegar
  • 2 tbsp of lime juice
  • 2 tbsp light brown sugar
  • Cornflour 0.5 tsp
  • 1 medium-hot red chili, finely chopped
  • 1 clove of garlic, chopped finely

More Details

  • Vietnamese Cuisine
  • Type of Recipe: Chicken
  • Difficulty: Simple
  • Preparation time: 15 minutes
  • Cooking Time: 10 minutes
  • Serves: 4

Step-by-step Instructions

  1. Place the ginger in a large saucepan with a litre/34fl Oz of water. Bring to the boil. Let the chicken breasts simmer for about 5-6 minutes. Turn off the heat, and let the chicken cool in the liquid.
  2. To make the dressing, heat the Thai fish sauce vinegar, lime juice, and sugar in a small saucepan.
  3. Combine the cornflour and 1 teaspoon of water. Stir this into the saucepan and let it simmer for 1 minute. Let cool the mixture on the stovetop. Stir in the garlic and red chili.
  4. Peel the cucumber and cut it in half. Then, scoop out the seeds using a teaspoon. The flesh should be cut into matchsticks about 5cm/2inches long. Add the spring onions, beans sprouts, mint, and coriander to the bowl and toss.
  5. Take the chicken breasts out from the poaching liquid. Cut them into long, chunky pieces. Mix these with the salad bowl.
  6. The dressing can be drizzled on top of the salad and sprinkled with chopped peanuts and sesame seeds.