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Meghan’s Vietnamese Chicken Salad

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Ingredients

2cm Pieces ginger, thinly sliced
2 George & Jo's Chicken breast fillets
1 tsp Sesame seeds
Large telegraph cucumber, peeled, halved lengthways, seeds removed, cut into 5cm matchsticks 1/2
150g Bean sprouts
1 Bunch spring onions, halved, thinly sliced
1/2 Bunch mint, leaves picked
1/2 Bunch coriander, leaves picked
60g Roasted salted peanuts, finely chopped
Dressing
80ml Fish sauce
2 Tsp Red wine vinegar
2 Tsp Lime juice
2 Tsp Brown sugar
1/2 tsp Cornflour
1 Long Red chilli, seeds removed, finely chopped
1 Garlic clove, finely chopped

Meghan’s Vietnamese Chicken Salad

  • Medium

Ingredients

  • Dressing

Directions

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Steps

1
Done

Bring 1 litre water to the boil in a large shallow pan with the ginger. Add chicken and simmer over medium heat for 8-10 minutes. Remove from heat and cool chicken in liquid for up to 1 hour.

2
Done

Meanwhile, heat a heavy-based frypan over high heat. Add sesame seeds and toss for a few seconds until lightly golden. Remove from the pan and cool.

3
Done

Remove chicken from liquid, discard skin and shred flesh into long strips. Combine chicken with cucumber, sprouts, onion, herbs and sesame seeds in a large serving dish.

4
Done

Drizzle with dressing and top with peanuts. Serve immediately.

The Cafe

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