Vietnamese-style chicken salad recipe | delicious. magazine

Name: Vietnamese-style chicken salad recipe | delicious. magazine
Ingredients: 3 x 250g free-range chicken breasts; 1 tsp salt; 1 pointed spring cabbage, such as hispi; 250g large carrots, coarsely grated; 100g fresh beansprouts, rinsed and dried well; 75g radishes, shredded; Large bunch fresh mint leaves, shredded; Large bunch fresh coriander leaves, roughly chopped; Small bunch fresh basil, leaves picked and torn; 75g unsalted roasted peanuts, coarsely chopped; For the dressing; 3 tbsp rice wine vinegar; 2½ tsp caster sugar; 100g banana shallots; 4-5 tbsp lime juice; 4 tbsp Thai fish sauce; 2 small garlic cloves, very finely chopped; 2 red birds’ eye chillies, thinly sliced, or 1 medium-hot red chilli, deseeded and finely chopped

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Vietnamese-style chicken salad with herby punch and zesty dressing—serves 3-4, easy to make.

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Ingredients

3 x 250g free-range chicken breasts
1 tsp salt
1 pointed spring cabbage, such as hispi
250g large carrots, coarsely grated
100g fresh beansprouts, rinsed and dried well
75g radishes, shredded
Large bunch fresh mint leaves, shredded
Large bunch fresh coriander leaves, roughly chopped
Small bunch fresh basil, leaves picked and torn
75g unsalted roasted peanuts, coarsely chopped
For the dressing
3 tbsp rice wine vinegar
2½ tsp caster sugar
100g banana shallots
4-5 tbsp lime juice
4 tbsp Thai fish sauce
2 small garlic cloves, very finely chopped
2 red birds’ eye chillies, thinly sliced, or 1 medium-hot red chilli, deseeded and finely chopped