With Summer on its way, hotter days; nobody want’s to spend anytime near the stove. This chicken salad will soon be in your rotation come Summer no doubt. If you feel super lazy, just make it with a BBQ chicken you pick up on the way home.

I first had this dish a few years ago at Alana’s favourite Vietnamese place. One bite and I was hooked. Cold, fresh, zingy, a little sweet.. everything you could want. I would’ve seriously eaten the whole plate if I could’ve. This recipe by Bill Granger comes pretty close to the dish at the restaurant. You can increase or decrease the amount of things depending on your taste buds, but give it a whirl soon, and thank me later 😉

Vietnamese Chicken Salad
Bill Granger

Vietnamese dressing
3 red Asian shallots or 1/2 red onion, thinly sliced
2 cloves garlic, minced, optional
2 small red chilies, finely chopped
Juice of 2 limes (about 1/4 cup)
1/4 cup fish sauce
2 tablespoons rice wine vinegar
1 tablespoon caster sugar (superfine)
 
Chicken Salad
3 (7-ounce) boneless chicken breasts
2 tablespoons vegetable or olive oil
Sea salt and ground white pepper
4 cups finely shredded Chinese cabbage
1 cup Asian basil leaves or basil leaves
1 cup bean sprouts
1 cup finely julienned carrot
1 cup Vietnamese mint leaves

1. To make the Vietnamese dressing: In a small bowl, combine the sliced shallots, garlic, chilies, fresh lime juice, fish sauce, rice vinegar and sugar, and stir until the sugar is completely dissolved, about 30 seconds.

2. To make the chicken salad: Preheat an oven to 220°C.  Heat a frying pan over a high heat, and while the pan is heating, brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute. Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for 20 minutes.

3. Shred the chicken into thin strips with your hands and place in a large bowl. 

4. In a large bowl, add the shredded chicken, cabbage, basil, bean sprouts, carrots, and mint. Pour the Vietnamese dressing over the chicken mixture, and toss gently to coat. Divide the chicken salad among 4 serving plates or bowls and serve.