Vietnamese Chicken Salad


Chicken Salad 3 pieces 200g chicken breast fillets 2 tablespoons vegetable oil sea salt White pepper use black if that is all you have 1 cup bean sprout 1 cup Vietnamese mint leaf 1 cup Asian basil leaf or basil leaves 4 cups Chinese cabbages finely shredded 1 cup carrot peeled and finely julienned Vietnamese Dressing 60 ml Lime juice 60 ml Fish sauce 2 tablespoons Rice vinegar 1 tablespoon caster sugar 2 very finely chopped Garlic Cloves optional 3 finely sliced red Asian shallots or 1/2 red onion 2 small very finely chopped Red chilli's remove the seeds if you don't like the heat


Chicken SaladPreheat The Oven To 220°C (425°F/Gas 7). 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 Pepper. Place The Chicken Skin-side Down And Sear For 2 Minutes, Turn And S

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