Vietnamese Chicken Salad with Fresh Herbs and Tangy Dressing

Vietnamese Chicken Salad

Chicken & Salad

• 500g (1.1lbs) – Chicken Breast
• 1 – Carrot, Julienned
• ½ Cup (125ml) – Rice Wine Vinegar
• 1 tsp (5g) – Sea Salt Flakes
• 1 ½ Tbsp (30g) – Caster (Fine) Sugar
• 1 – White or Red Onion, Thinly Sliced
• 100g (2.8oz) – Bean Sprouts (Mung Beans)
• 100g (2.8oz) – White Cabbage, Shredded (Chiffonade)
• 100g (2.8oz) – Red Cabbage, Shredded (Chiffonade)
• 15g (0.5oz) – Mint Leaves, Torn
• 15g (0.5oz) – Coriander (Cilantro)
• 40g (1.4oz) – Peanuts, Chopped & Roasted
• Fried Shallots To Serve

Vietnamese Dressing

• 2 ½ Tbsp (50ml) – Fish Sauce
• ¼ Cup (60ml) – Water
• 2 ½ Tbsp (47g) – Caster (Fine) Sugar
• ½ – Lime, Reserve Remaining Half To Serve
• 3 – Kaffir Lime Leaves
• 1 – Garlic Clove, Crushed

Garnish

• 1 – Long Red Chilli, Thinly Sliced

• Preheat the oven to 180°C (350°F). Line a baking tray with baking paper or parchment and set aside.
  
• For the dressing, combine the fish sauce, water, caster sugar, lime juice (from half a lime), kaffir lime leaves and crushed garlic in a small saucepan. Heat gently over medium-high heat until the sugar dissolves, then remove from the heat and cool for about 15 minutes. Chill in the refrigerator until cold — the dressing should be cold before it’s added to the salad.
  
• Place the chopped peanuts on the prepared tray and roast them in the oven for about 6–7 minutes, until lightly golden and fragrant. Remove and let them cool before using.
  
• To poach the chicken, bring a large saucepan of salted water to a boil. Add the chicken breasts, return to a gentle boil, then reduce the heat and simmer for 10 minutes. Turn off the heat and let the chicken rest in the hot water for another 6 minutes, or until an internal temperature of 73°C (163°F) is reached. Remove and let the chicken cool slightly before slicing.
  
• While the chicken cooks, place the julienned carrot in a bowl. Add the rice wine vinegar, salt and 1 ½ tablespoons of caster sugar, tossing to coat. Add the thinly sliced onion and bean sprouts, toss again and let them sit for about 10 minutes to quick-pickle. Drain off the pickling liquid and discard it (or reserve it for another use).
  
• Slice the poached chicken into thin strips or tear into bite-sized pieces. In a large bowl, combine the chicken with the pickled vegetables, shredded white and red cabbage, torn mint and coriander. Toss gently with the chilled dressing until everything is evenly coated. Serve in bowls, topped with the roasted peanuts, fried shallots and thin slices of long red chilli. Squeeze the remaining lime half over each portion if desired.