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VIETNAMESE CHICKEN AND MINT SALAD

Since it's easy to buy chicken breast ready-cooked, that's what I generally use, but obviously if you've got a leftover chicken in the fridge I suggest you use that.

This makes a lot, but I find it's very easy to get through - and it stays in the fridge for a day or two to provide instant midnight pickings of a not-too-injurious sort.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • 1 chilli, preferably a hot Thai one, seeded and minced
  • 1 fat garlic clove, peeled and minced
  • 1 tablespoon sugar
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
  • 1 1/2 tablespoons vegetable oil
  • Half a medium onion, finely sliced
  • Black pepper
  • 200g white cabbage, shredded
  • 1 medium carrot, shredded, julienned or grated
  • 200g cooked chicken breast, shredded or cut into fine strips fat
  • Bunch of mint, about 40g stemmed weight

Method

Serves: 2-4.
  1. In a bowl, combine the chilli, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper to taste. Put to one side for half an hour.
  2. Then in a big plate or bowl, mix the cabbage, carrot, chicken and mint.
  3. Pour over the onion-soused, chilli-flecked dressing and toss very well - slowly and patiently - so that everything is combined and covered thinly.
  4. Taste to see if you need salt or pepper.
  5. Serve on a flat plate with maybe a bit more mint chopped on top.
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