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Vietnamese Chicken Salad

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

  1. Place chicken breasts 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.
  2. 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.
  3. 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

  1. Combine all ingredients in a screw-top jar. Shake until sugar dissolves.

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