Last Sunday’s lunch, I decided on Bill Granger’s Vietnamese chicken salad, which is dead easy to make despite having a reasonably long ingredient list.
This recipe uses store-bought rotisserie chicken–the mainstay of picnics everywhere but, in this instance, the perfect protein in this tasty Vietnamese chicken salad.
If you are health conscious and reluctant to use rotisserie chicken, then, by all means, poach or grill a couple of chicken breasts and use those instead. However, the beauty of this meal is the speed at which it is executed, and I am willing to overlook the grease at the bottom of the chicken bag now and then.
Vietnamese Chicken Salad
- 2 small carrots
- 1 small cucumber
- ½ teaspoon sea salt
- 1 ½ teaspoon rice wine vinegar
- 3 teaspoons caster sugar
- ½ small red cabbage
- 1 cup bean sprouts
- 1 handful mint fresh
- 1 handful basil fresh
- 1 handful peanuts raw
- 1 whole rotisserie chicken organic
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons soft brown sugar
- 2 small red chillies
- 1 thumb-sized piece ginger
- Deseed the cucumber, peel the carrots and cut them into small matchsticks.
- Place in a bowl with the sea salt, rice wine vinegar, and caster sugar for around 20 to 30 minutes (this will pickle the vegetables slightly, giving a nice tang to the salad).
- Finely shred the red cabbage and place it into a large bowl along with the bean sprouts, basil and mint.
- Toast the peanuts in a dry saucepan over low heat until they begin to brown. Remove from the heat and roughly chop. Add half of the peanuts to the salad bowl.
- Remove the skin and bones from the chicken and roughly shred them into the bowl by tearing them apart with your fingers.
- Prepare the dressing by finely dicing the ginger and chillies and placing them in a small bowl. Add the fish sauce, lime juice and soft brown sugar and stir to combine.
- Add the pickled cucumber and carrots to the bowl with the salad dressing.
- Toss and sprinkle with the remaining peanuts.