Crunchy chicken salad

Crunchy chicken salad

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(1 ratings)

Cook: 30 mins - 40 mins At least 2 hours marinating

More effort

Serves 4
Crunchy chicken salad full of fresh Asian flavours

Nutrition and extra info

Nutrition: per serving

  • kcal212
  • fat5g
  • saturates1g
  • carbs20g
  • sugars8g
  • fibre3g
  • protein22g
  • salt4.98g
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Ingredients

  • 4 tbsp Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla)

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 boneless skinless chicken breast
  • 4 tbsp lime juice

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp sugar, or more to taste if liked

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp coarsely ground black pepper

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 small red chilli, seeded and finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 200g white cabbage, finely shredded

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 2 medium carrot, finely shredded

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small onion, finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp roughly chopped fresh mint leaves

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp roughly chopped coriander leaves

For the nuoc cham sauce

  • 3 garlic clove, peeled
  • 3 plump fresh red chilli, halved and seeded

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp caster sugar
  • 3 tbsp Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla)

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 3 tbsp rice vinegar

To serve

  • small bunch of fresh mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp salted peanut, very finely chopped

Method

  1. Half fill a medium wok or deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.

  2. Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, sugar, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well.

  3. Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal).

  4. To make the nuoc cham sauce, pound the garlic, chillies and caster sugar to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 6 tbsp water. (It will keep for up to 4 days in the fridge.)

  5. To serve, toss the salad, taste and add more sugar, if you like. Scatter mint leaves on each plates, pile the salad on top and sprinkle with peanuts. Serve with individual bowls of nuoc cham sauce to pour over.

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Comments (1)

dianaNZ's picture
5

Delish!! I had a cooked chicken in the fridge, so just shredded some and stir fried it in a bit of sesame oil to make it crunchy. Used cashews instead of peanuts. Added bean sprouts and uncooked Sugar Snap Peas for extra crunch. Made it and ate it without letting it sit overnight. A light and yummy dinner.

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