Vietnamese Chicken Salad
“It looks complicated but it’s actually really easy and is truly my favourite recipe. It never fails to impress. Please enjoy.” Pam Brook
- 3 chicken breasts
- 1/2 cup rice vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons raw sugar
- 1 red onion finely sliced
- 250g (9oz) Chinese cabbage finely sliced
- 1 large carrot, peeled and grated into very fine shreds
- 2 tablespoons Brookfarm Lemon Myrtle Infused Macadamia Oil
For the garnish
- 1 tablespoon chopped Vietnamese hot mint
- (if not available use 1/2 tablespoon mint and1/2 tablespoon rocket chopped to thin strips)
- 2 tablespoons raw macadamia pieces
- 1 tablespoon Brookfarm Premium Grade Natural Macadamia Oil
- 1 tablespoon crisp fried shallots (available in Asian Grocery stores)
- Prawn Crackers
For the Dipping Sauce
- 1 teaspoon raw sugar
- 3 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 fresh red chilli (seeded and sliced finely)
- Simmer chicken breasts in a saucepan of salted water until chicken is just cooked through. Drain the chicken and set aside to cool.
- Combine vinegar, salt, pepper and raw sugar and marinate the sliced red onion in this mixture for 30 minutes
- Combine cabbage and carrot together in a large bowl. Pull the cooled chicken into fine shreds with your fingers and combine with the cabbage and carrot.
- Add the onion, it’s marinade and the Brookfarm Lemon Myrtle infused Macadamia Oil and toss well. Transfer to a serving platter
- Fry macadamia pieces on gentle heat in macadamia oil stirring gently until just brown. Remove from heat and drain on paper towel.
- Garnish with the hot mint, macadamias and crisp fried shallots
- Serve accompanied with the Dipping sauce and prawn crackers.
- Combine fish sauce, lime juice, raw sugar and sliced chilli in a small serving bowl.
- Stir until sugar is dissolved.