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Crunchy chicken salad

• Good Food team

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Serves 4

More effort

Cook: 30 mins - 40 mins

At least 2 hours marinating

A star rating of 5 out of 5.4 ratingsRate

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Crunchy chicken salad full of fresh Asian flavours

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Ingredients

Nutrition

Units:

MetricUS

• 4 tbsp Vietnamese fish sauce

  (nuoc mam) or Thai fish sauce (nam pla)

• 2 boneless skinless chicken breasts

• 4 tbsp lime

  juice

• 1 tbsp sugar

  or more to taste if liked

• ½ tsp coarsely ground black pepper

• 1 small red chilli

  seeded and finely chopped

• 200g white cabbage

  finely shredded

• 2 medium carrots

  finely shredded

• 1 small onion

  finely sliced

• 2 tbsp roughly chopped fresh mint

  leaves

• 2 tbsp roughly chopped coriander

  leaves

For the nuoc cham sauce

• 3 garlic cloves

  peeled

• 3 plump fresh red chillies

  halved and seeded

• 1 tbsp caster sugar

• 3 tbsp Vietnamese fish sauce

  (nuoc mam) or Thai fish sauce (nam pla)

• 3 tbsp rice vinegar

To serve

• small bunch of fresh mint

• 2 tbsp salted peanut

  very finely chopped

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Nutrition: per serving

• kcal212

• fat5g

  low

• saturates1g

• carbs20g

• sugars8g

• fibre3g

• protein22g

• salt4.98g

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Method

• step 1

  Half fill a medium wok or deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.

• step 2

  Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, sugar, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well.

• step 3

  Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal).

• step 4

  To make the nuoc cham sauce, pound the garlic, chillies and caster sugar to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 6 tbsp water. (It will keep for up to 4 days in the fridge.)

• step 5

  To serve, toss the salad, taste and add more sugar, if you like. Scatter mint leaves on each plates, pile the salad on top and sprinkle with peanuts. Serve with individual bowls of nuoc cham sauce to pour over.

Recipe from Good Food magazine, July 2003

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A star rating of 5 out of 5.4 ratings

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