Here’s a light recipe to segue into Autumn. It’s only going to get heartier from here.
Vietnamese chicken salad
Serves 2 kids 2 adults (my kids enjoyed this salad without the dressing)
2 skinless chicken breasts
1/4 red cabbage, finely shredded
2 carrots, finely julienned
1 cup bean shoots
4 spring onions, finely julienned
1 handful Vietnamese mint leaves
Salt & pepper (preferably white if you have it)
1/4 cup fresh lime juice
1 tbs fish sauce
2 tbs rice vinegar
1 tbs caster sugar
2 garlic cloves (crushed)
2 red chilli’s (remove the seeds if you don’t want it too hot)
- Place chicken in a saucepan and cover well with cold water. Bring the chicken to a simmer, turn it right down and cook for around 15 – 20 minutes and remove it to cool.
- Whilst the chicken is cooling down, prep the other ingredients.
- To make the dressing, place all the ingredients into a jar, put the lid on and give it a good shake until the sugar is dissolved. Taste the dressing it may need a little a more of something, let your taste buds be the judge here.
- Shred or finely slice the chicken and season well with salt & pepper.
- Mix the carrot, cabbage, Vietnamese mint, spring onion and bean shoots in a bowl until combined and add the chicken to it.
- Pile the salad on plates and spoon over the dressing.