Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 700g Lilydale Free Range Chicken Breast Fillets; 1 lime, sliced; 3cm piece ginger, sliced; 100g rice vermicelli noodles; 2 Lebanese cucumbers, halved lengthways, seeds removed and diagonally sliced; 1 large carrot, peeled and shredded lengthways; 1 cup bean sprouts, trimmed; 3 shallots (green onions), trimmed and thinly sliced; 2 long red chillies, deseeded and thinly sliced; 1 cup coriander leaves; Â½ cup mint leaves; Lime wedges, to serve; Â¼ cup lime juice; 1 small red chilli, deseeded and finely chopped; Â¼ cup fish sauce; 2 tablespoons caster sugar; 1 tablespoon soy sauce

20 mins Prep

10 mins Cook

4 Serves

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700g Lilydale Free Range Chicken Breast Fillets
1 lime, sliced
3cm piece ginger, sliced
100g rice vermicelli noodles
2 Lebanese cucumbers, halved lengthways, seeds removed and diagonally sliced
1 large carrot, peeled and shredded lengthways
1 cup bean sprouts, trimmed
3 shallots (green onions), trimmed and thinly sliced
2 long red chillies, deseeded and thinly sliced
1 cup coriander leaves
½ cup mint leaves
Lime wedges, to serve

Lime, chilli & soy dressing

¼ cup lime juice
1 small red chilli, deseeded and finely chopped
¼ cup fish sauce
2 tablespoons caster sugar
1 tablespoon soy sauce

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Chicken salad

Place the chicken breast fillets into a deep, frying pan and cover with water. Add lime and ginger slices. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, turning once, for 10-15 minutes (depending on size of the breasts) until almost cooked through. Remove from heat and stand in the poaching liquid for 5-10 minutes until cooked through. Transfer chicken to a plate and set aside to cool slightly.
Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and stand for 3-4 minutes until just tender. Drain and refresh in cold water. Using kitchen scissors, roughly cut noodles.
Shred chicken. Combine noodles, cucumbers, chicken, carrot and bean sprouts in a large bowl. Gently toss to combine. Add green onions, chilli and coriander. Drizzle salad with dressing and gently toss to combine. Sprinkle with mint leaves. Serve with lime wedges.

Dressing