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Vietnamese-Style Chicken Salad

Ingredients

  • 2 cups shredded cooked chicken (leftover roast, rotisserie or BBQ chicken are good options)
  • ½ small carrot, finely julienned
  • 3 cups finely shredded cabbage
  • ¼ red onion, sliced
  • ¼ cup finely sliced spring onion (scallions)
  • ½ cup torn mint leaves
  • 1 long red chilli, finely sliced
  • ¼ cup roasted peanuts
  • ¼ cup fried shallots

Dressing:

  • ¼ cup honey
  • 2 tbsp white vinegar
  • 2 tbsp fish sauce

Crispy wonton noodles:

  • 12 wonton sheets
  • vegetable oil for deep frying

Directions

Preparing the spices

1

For dressing, whisk all the ingredients together. Set aside until ready to serve.

2

To make the crispy wonton noodles, heat a small saucepan of oil over high heat. When the oil is hot, add the noodles and cook for a minute or until golden and crisp. Remove with a slotted spoon and drain on paper towel. The noodles will crisp up even more as they cool.

3

Place the chicken, carrot cabbage, onion, spring onion, mint, and chilli in a large bowl.

4

Use a mortar and pestle to roughly pound the roasted peanuts. Add these to the bowl with the chicken also.

5

When ready to serve, add the fried shallots to the other salad ingredients and pour over the dressing. Mix until well combined. Pile onto a serving plate. Use your fingers to crush the crispy wonton noodles over the top. Serve immediately.

Serve hot with rice. Enjoy!

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