Warm Vietnamese chicken salad

Method

1. Preheat the oven to 220C/gas 8.

2. Season the chicken.

3. Heat 2 tablespoons of the oil in an ovenproof frying pan and cook the chicken briefly on all sides to seal. Transfer to the oven and continue cooking for 15 minutes. Remove from the oven and leave to rest for 5 minutes before finely slicing.

4. Meanwhile, make the dressing; whisk all the ingredients together until thoroughly combined.


5. Heat the remaining oil in a wok or frying pan, and quickly stir-fry the cabbage, carrot, shallots and bean sprouts until hot, but still crisp.

6. Transfer to a serving bowl and stir in the chicken. Add the herbs and nuts.

7. Toss in the dressing, check the seasoning, and serve warm.

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Ingredients

2 x 150g chicken breasts
1/2 tsp sea-salt and freshly ground black pepper
4 tbsp vegetable oil
100g Chinese cabbage, finely sliced
2 Carrots, shredded
3 Shallots, finely sliced
100g bean sprouts
1 tbsp chopped mint leaves
1 tbsp chopped basil leaves
1 tbsp chopped coriander leaves
75g roasted peanuts, crushed

For the dressing

60ml lime juice
60ml Fish Sauce
30ml rice vinegar
1 tbsp Sugar
2 garlic cloves, crushed
2 bird's eye chillies, chopped

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