Monday, 5 January 2015

Vietnamese Chicken Salad

I made this just on Saturday past and had forgotten just how good it tastes with minimal fuss.
I just roasted a chicken for it instead of using chicken fillets as it was more convenient for me. Again if you wanted you could always use turkey here instead of the chicken... either way will have you wanting more.

This would be a great lunch box filler for lunches during the week, I know I will be having it for lunch this coming week at work!

Vietnamese Chicken Salad
I love looking up recipes from around the world, there is a want in me to travel and taste all the glorious recipes from the different continents.  This salad came about using some basic ingredients from home with flair from Vietnam.
Calories 483
242 per portion
Serves 2:
3 shallots
Half a red chilli deseeded
1 tablespoon of granulated sugar
3-4 black peppercorns
100ml rice vinegar
3 tablespoons of oyster sauce/fish sauce
1 large chicken fillet
Sea salt and black pepper
Quarter head of white cabbage
1 large carrot
A few sprigs of mint
A small bunch of coriander
A small handful of salted peanuts

Peel and coarsely chop the shallots, add them to a large mortar and pestle along with chopped chilli and the sugar and black pepper. Grind it until soft and liquid is dispersed. Transfer this mix to a large bowl and stir in the rice vinegar and fish sauce. Set to one side.
Brush the chicken fillet with oil and season with salt and pepper. Grill it under a medium/high heat for about 6-8 mins either side making sure it is cooked through. Allow to cool then shred with your fingers finding the natural grain.
Finely shred the cabbage and chop the carrot into fine matchsticks, take your time.  Add these to the vinegar mix, toss thoroughly then add the chicken, mint leaves, coriander leaves, toss like you would a normal salad until combined and top with a scatter of roughly chopped peanuts.


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