With crunchy vegetables, poached chicken and a spicy sesame dressing, this Vietnamese salad recipe has a wonderful contrast of textures and flavours. Poaching the chicken will keep it wonderfully moist, although you could also use leftover meat from a roast to make this dish even easier to prepare.
Vietnamese chicken salad
Ingredients
2
servings
-
For the chicken
- 1
- 3 cm
- 1
- 0,5 packs
- 300 ml
-
For the salad
- 200 g
- 1
- 1
- 0,5
- 3
- 0,5 packs
- 0,5 packs
-
For the dressing
- 1
- 2 tsp
- 2 tsp
- 2 tbsp
- 1
Failed to add items to shopping list.
Preparation
Begin by preparing the chicken. Place the ginger, lime juice and coriander into a saucepan and pour in the coconut milk. Add the chicken breast to the pan and bring up to a simmer, then poach the chicken for 10 minutes, or until cooked through.
Meanwhile, cook the noodles according to the packet instructions and drain thoroughly. Transfer to a large bowl and mix through the celery, carrot, cucumber, spring onions and fresh herbs.
To make the dressing, combine the lime juice, sugar, fish sauce, sesame oil and chilli in a small dish and mix until combined.
Remove the chicken from the pan and allow to cool a little. Shred it into strips and add to the salad. Pour the dressing over the salad and toss to combine, then divide between bowls and serve immediately.
Match this dish with a glass of our Cimarosa South African Chenin Blanc for the perfect pairing.
