Vietnamese chicken salad

Method

1. Preheat the oven to 220°C/gas 7.

2. Heat a frying pan over a high heat and, while the pan is heating, brush the chicken with olive oil and season with salt and freshly ground pepper.

3. Place the chicken skin-side down in the frying pan and sear for 2 minutes, turn and sear for another minute.

4. Transfer the seared chicken to a roasting tray and roast in the oven for 8-10 minutes.

5. Remove and set aside to rest for 20 minutes.

6. While the chicken is resting prepare the Vietnamese dressing. In a small bowl, mix together the lime juice, fish sauce, rice vinegar, sugar, garlic, shallots and chilli and stir until the sugar has dissolved.

7. Shred the chicken into thin strips with your hands and place in a large bowl. Add in the bean sprouts, Vietnamese mint, basil, Chinese cabbage, carrot and Vietnamese dressing and toss to combine.

Cooks Notes:
Vietnamese mint and Thai basil leaves can be found in Southeast Asian and Chinese stores.

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Ingredients

3 chicken breast fillets, ach 200g
2 tbsp Olive oil
sea salt, and freshly ground pepper
90g bean sprouts
20g Vietnamese mint leaves, (optional)
50g Thai basil leaves, or basil leaves
180g Chinese cabbage, finely shredded
90g raw carrot, peeled and cut into short, fine strips

For the Vietnamese dressing:

60ml fresh lime juice
60ml Fish Sauce
2 tbsp rice vinegar
1 tbsp caster sugar
2 garlic clove, very finely chopped
3 red Asian shallots, or ½ red onion, finely sliced
2 small red chillies, ery finely chopped

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