Vietnamese Chicken Salad
Serves:
Ingredients
Vietnamese Dressing:
2 tbsp each: lemon or lime juice, fish sauce (optional), water
1 clove garlic, crushed
1-2 tsp chilli paste
Salad:
2 large shallots or 1 medium-sized onion, thinly sliced
3 tbsp lime or lemon juice
4 Tegel Mixed Chicken Portions, cooked
3-4 cups finely shredded Chinese cabbage
1/2 cup each: bean sprouts, coriander, mint, basil leaves
2 tbsp each: sesame seeds, lightly toasted & chopped, roasted peanuts
2 tbsp each: lemon or lime juice, fish sauce (optional), water
1 clove garlic, crushed
1-2 tsp chilli paste
Salad:
2 large shallots or 1 medium-sized onion, thinly sliced
3 tbsp lime or lemon juice
4 Tegel Mixed Chicken Portions, cooked
3-4 cups finely shredded Chinese cabbage
1/2 cup each: bean sprouts, coriander, mint, basil leaves
2 tbsp each: sesame seeds, lightly toasted & chopped, roasted peanuts
Method
Combine the ingredients for the dressing and set aside.
Combine the onion and juice and stand while preparing the chicken.
Remove the chicken meat from the bones and shred.
Drain the onion. Combine with the chicken, cabbage, bean sprouts, coriander, mint, basil, sesame seeds and peanuts. Toss with the Vietnamese Dressing.
Serve with crispy noodles or crusty bread.