Vietnamese Chicken Salad
"It looks complicated but it's actually really easy and is truly my favourite recipe. It never fails to impress. Please enjoy." Pam Brook
Ingredients
3 chicken breasts
1/2 cup rice vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons raw sugar
1 red onion finely sliced
250g (9oz) Chinese cabbage finely sliced
1 large carrot, peeled and grated into very fine shreds
2 tablespoons Brookfarm Lemon Myrtle Infused Macadamia Oil
For the garnish;
1 tablespoon chopped Vietnamese hot mint
(if not available use 1/2 tablespoon mint and1/2 tablespoon rocket chopped to thin strips)
2 tablespoons raw macadamia pieces
1 tablespoon Brookfarm Premium Grade Natural Macadamia Oil
1 tablespoon crisp fried shallots (available in Asian Grocery stores)
Prawn Crackers
For the Dipping Sauce*
1 teaspoon raw sugar
3 tablespoons fish sauce
1 tablespoon fresh lime juice
1 fresh red chilli (seeded and sliced finely)
Method
- Simmer chicken breasts in a saucepan of salted water until chicken is just cooked through. Drain the chicken and set aside to cool.
- Combine vinegar, salt, pepper and raw sugar and marinate the sliced red onion in this mixture for 30 minutes
- Combine cabbage and carrot together in a large bowl. Pull the cooled chicken into fine shreds with your fingers and combine with the cabbage and carrot.
- Add the onion, it’s marinade and the Brookfarm Lemon Myrtle infused Macadamia Oil and toss well. Transfer to a serving platter
- Fry macadamia pieces on gentle heat in macadamia oil stirring gently until just brown. Remove from heat and drain on paper towel.
- Garnish with the hot mint, macadamias and crisp fried shallots
- Serve accompanied with the Dipping sauce and prawn crackers.
*Dipping Sauce;
- Combine fish sauce, lime juice, raw sugar and sliced chilli in a small serving bowl.
- Stir until sugar is dissolved.
