Bill's summery Vietnamese chicken salad
Bill's back with a light and summery Vietnamese chicken salad. Filling and full of flavour but healthy too.
Serves: 4
Ingredients
3 spring onions3 skinless chicken breasts2 cm piece ginger, sliced1 garlic clove, bashed with the side of a knife1 Chinese or any cabbage, finely shreddedA handful basil leavesA handful bean sprouts1 large carrot, finely juliennedA handful mint leaves
For the dressing
1/2 red onion, thinly sliced2 cloves garlic, minced2 small red chilies, finely choppedJuice of 2 limes3 tbsp fish sauce1 tbsp rice wine vinegar2 tsp caster sugar
Method
To make the Vietnamese dressing: In a small bowl, combine the sliced onion, garlic, chilies, lime juice, fish sauce, rice vinegar and sugar, and stir until the sugar is completely dissolved, about 30 seconds.
To make the chicken salad: Roughly slice the spring onions and put in a small pan with the chicken. Pour in enough water to cover. Stir in the ginger and garlic and bring to the boil. Simmer for 12 minutes then remove from the heat, cover and set aside until cooled. Remove the chicken from the broth and roughly shred. Place in a large bowl and stir through the shredded cabbage, basil, bean sprouts, carrots, and mint. Pour the Vietnamese dressing over the chicken mixture, and toss gently to coat. Divide the chicken salad among 4 serving plates or bowls and serve.