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June's recipe of the month - Warm Vietnamese-style chicken salad

Serves 4 people, preparation time 20 minutes, cooking time 15 minutes

 

 Ingredients

1 small carrot, trimmed and shredded

1 spring onion, shredded

Half a cucumber, shredded

Handful of mangetout, halved lengthways

Handful each of mint and coriander

1 tablespoon of vegetable oil

3 shallots, thinly sliced

4 skinless chicken breasts

2 little gem lettuces

Limes to serve

Dressing:

2 red chillis, finely chopped

1 clove of garlic, finely chopped

1.5 tablespoons of soft brown sugar

3 tablespoons of lime juice

1.5 tablespoons Thai fish sauce

3 tablespoons rice wine vinegar

 

Method

1. Toss the carrot, spring onion, cucumber and mangetout in a bowl with the mint and coriander leaves.

2. Gently fry the shallots in a little of the oil until golden and then set aside.

3. Slice the chicken into strips and fry or griddle for 5-6 minutes until cooked.

4. Mix all the dressing ingredients together and toss the vegetables in half of the dressing.

5. Separate the little gem lettuce leaves and place a few on each plate, top with the vegetable mixture and the chicken. Drizzle with the rest of the dressing, sprinkle on the shallots and serve with the lime halves.

Categories: Food and Drink

Published in: June Newsletter

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