Vietnamese Chicken Salad

Preparation Time

10 - 40 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 1.5L (6 cups) cold water
• 1 brown onion, halved
• 6 black peppercorns
• 2 (about 200g each) single chicken breast fillets
• 200g snow peas, trimmed, thinly sliced lengthways
• 60ml (1/4 cup) rice vinegar
• 1 tbs caster sugar
• 2 tsp fish sauce (see note)
• 1 long fresh red chilli, deseeded, finely chopped
• 4 cups shredded white cabbage
• 1 red onion, halved, thinly sliced
• 1 large carrot, peeled, cut into 6cm-long matchsticks
• 1 cup fresh mint leaves

 

Method

1. Place the water, onion and peppercorns in a saucepan and bring to the boil. Add the chicken and cover with a lid. Remove from heat. Set aside for 30 minutes to poach. Transfer the chicken to a plate. Set aside to cool completely.
   
2. Place the snow peas in a small heatproof bowl. Cover with boiling water. Set aside for 30 seconds to soak. Refresh under cold running water. Drain.
   
3. Place the vinegar, sugar, fish sauce and chilli in a small bowl and stir until the sugar dissolves.
   
4. Finely shred the chicken. Place the chicken, snow peas, cabbage, red onion, carrot and mint leaves in a large bowl. Add the dressing and toss to combine. Divide among serving bowls to serve.
   
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