Family Food

Vietnamese Chicken Salad with Mint

Name: Vietnamese Chicken Salad with Mint
Yield: Family
Ingredients: 4 chicken breasts; Olive oil; Salt and freshly ground black pepper; 1 red chili, deseeded and finely chopped; 2 garlic cloves, finely chopped; 50ml freshly squeezed lime juice; 50ml nam pla (Thai fish sauce); 50ml vegetable oil; 1 tablespoon rice wine vinegar or white wine vinegar; 1 tablespoon sugar; 2 onions, finely sliced; 1/2 head of white cabbage, shredded; 4 to 6 medium carrots, shredded or grated; 1 large bunch of mint, roughly chopped

A quick and easy summer dinner salad that can be made with rotisserie chicken.

Serves Family

Difficulty Easy

Vietnamese Chicken Salad with Mint recipe photo

Method

Make it together.

Preheat the oven to 200u00b0C and lightly grease a baking tray with olive oil.
Place chicken breasts on the tray, drizzle with olive oil, and season with salt and pepper.
Roast for 30 minutes or until cooked through. Cool and chop into bite-sized pieces.
In a bowl, combine chili, garlic, lime juice, fish sauce, oil, vinegar, sugar, and black pepper. Add onions and set aside for 30 minutes.
In a large bowl, mix cabbage, carrot, mint, and chicken. Pour over the dressing and toss well. Serve garnished with mint.

Make it together.

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