Vietnamese Salad with Poached Chicken

Vietnamese Salad with Poached Chicken


2 chicken breast fillets
1/2 large Chinese cabbage, finely shredded
1 cup of red cabbage, finely shredded
2 carrots, peeled, cut into matchsticks
1 cucumber, finely shredded
1 cup fresh mint leaves
1 cup fresh coriander leaves
Vietnamese dressing (recipe below)
1/2 cup peanuts
3 tablespoons fried shallot


1/3 cup lime juice
1/3 cup fish sauce
1 tsp dried chili flakes
2 tablespoons brown sugar


To make Vietnamese dressing, whisk all ingredients together in a jug until sugar has dissolved. Set aside.

Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer, turning once, for 10 to 15 minutes or until cooked through. Remove from pan, leave to cool and then shred.

Place cabbages, carrot, cucumber, mint, coriander and chicken in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with peanuts and fried shallots. Serve.


Recipes, Food Styling & Photography by Pieces of me


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