I was watching the Lifestyle Channel the other night & stumbled across one of Bill Grangers cooking shows. It was perfect timing, really. He made his Vietnamese Chicken Salad which is exactly what me & Mr YourLocalMarkets needed after what seemed like a few too many successive nights of red meat.
The recipe was pretty basic (important for this pretend cook!) so I decided to make it the next night. And the best thing is that there was a lot of food, mostly raw, crunchy & light and I felt great after I ate it. And the next morning I had loads of energy in my spin class. Yey!
- 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 sprouts
- 1 cup Vietnamese mint leaf
- 1 cup Asian basil leaf or basil leaves
- 4 cups Chinese cabbages finely shredded (I used about 1/4 chinese cabbage & this was HEAPS)
- 1 cup carrot peeled and finely julienned
- 60 ml Lime juice
- 60 ml Fish sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon caster sugar
- 2 very finely chopped Garlic Cloves optional ( I used 1)
- 3 finely sliced red Asian shallots or 1/2 red onion (I only used 1 shallot)
- 2 small very finely chopped Red chilli's remove the seeds if you don't like the heat (I only used 1 chilli & it was hot enough, but I'm a woos sometimes)
- Preheat 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 sear for another minute.
- Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for 20 minutes.
- Shred the chicken into thin strips with your hands and place in a large bowl.
- Add the remaining ingredients and toss to combine.
Place all the ingredients in a small bowl and stir until the sugar is dissolved.
Serves 4. If making it for 2, don't dress the whole salad, just serve it into bowls or onto plates & dress separately & you'll have leftovers for lunch the next day.