Vietnamese chicken salad recipe
A fresh, vibrant salad bursting with flavour and texture from mint, coriander, nuts and more.
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Ingredients
- 50 g root ginger, peeled and sliced
- 4 small skinless, boneless, free-range chicken breasts
- 1/2 large cucumber
- 8 spring onions, trimmed, halved and shredded
- 150 g fresh bean sprouts
- 1 handful mint, leaves torn into small pieces
- 1 handful fresh coriander (cilantro) sprigs
- 1 tbsp sesame seeds, lightly toasted
- 60 g roasted, salted peanuts, finely chopped
- 4 tbsp Thai fish sauce
- 2 tbsp red wine vinegar
- 2 tbsp lime juice
- 2 tbsp light soft brown sugar
- 1/2 tsp cornflour
- 1 medium-hot red chilli, finely chopped
- 1 garlic clove, finely chopped
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