Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Yield: Serves 2
Ingredients: 1 garlic clove, crushed; pinch of sugar; 1 red bird’s eye chilli, finely chopped; 1 handful bean sprouts, blanched; 1 French shallot, thinly sliced; 1 boneless, skinless chicken breast or 2 thighs; 1 tablespoon lime juice; 1 tablespoon fish sauce; 1 large handful shredded Chinese cabbage; 2 tablespoons chopped Vietnamese mint

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 boneless, skinless chicken breast or 2 thighs
1 tablespoon lime juice
1 tablespoon

Gluten-free

Method

Bring a saucepan of salted water to the boil. Add the chicken, return to the boil, then cover and remove from the heat. Leave the chicken in the water to poach for 1 hour. Drain the chicken well and when cool enough to handle, shred the meat into long pieces.
To make the dressing, combine the lime juice, fish sauce, sugar, chilli, garlic and shall