Vietnamese minted chicken salad

 

Serving instructions

Serves 4Ready in about 25 minutes
 
Ingredients 2 carrots, grated
Large handful fresh beansprouts
Large handful fresh mint (about 30g),
plus extra leaves to garnish
2 shallots, finely sliced
2 small red chillies, deseeded and finely sliced,
plus an extra sliced chilli with seeds to garnish
3 ready-to-eat chicken breasts, finely sliced
For the dressing
2 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp rice vinegar
Juice of 2 limes
1 tbsp fish sauce
4 tbsp vegetable oil

Method 1. Put the carrots, beansprouts, mint leaves,
shallots and chillies in a large bowl and gently toss together
(you can add 1 finely sliced head of Chinese leaf for a bulkier salad if you like). Set aside.

2. For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce,
vegetable oil and some freshly ground black pepper into a small bowl and whisk well.

3. Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well
and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.

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