This Vietnamese salad just oozes with fresh zingy flavours perfect for a balmy evening meal. Luckily, we’ve had a few nights where it has actually felt like summer and, at last, we can sit outside for dinner and enjoy the longer evenings while they last.
VIETNAMESE CHICKEN SALAD RECIPE
Serves 4
Dressing
2 tsp fish sauce
¼ cup lime juice
1 tsp brown sugar
1 Tbsp chopped red chilli
Salad
1 Tbsp oil
6 boneless chicken thighs, sliced thinly
100g fresh beans, blanched
½ telegraph cucumber, sliced
2 spring onions, sliced
2 tomatoes, cut into quarters
1 handful coriander
1 handful mint
½ cup toasted peanuts, chopped roughly
1. To make the dressing in a small jar place the fish sauce, lime juice, sugar and chilli. Shake and set aside.
2. Heat the oil in a frying pan to a medium heat. Add the chicken and cook for 4 or 5 minutes until cooked through and nicely browned. Set aside.
3. Into a large bowl place the beans, cucumber, spring onion, tomatoes, coriander, mint and chicken. Add the dressing and toss through.
4. Serve with a sprinkle of chopped peanuts.
