Vietnamese Chicken Salad

Granted it’s not quite the weather for such a summery dish, but sometimes you just can’t take any more soups, stews, pies (gasp) or roasts.

I can’t remember where this came from, I think it’s a Donna Hay number but it could just as easily be from Bill Granger.
Vietnamese Chicken Salad
  • 3 chicken breasts
  • 3-4 cups chicken stock
  • 8-10 peppercorns
  • several sticks of fresh ginger
  • 1/4 cup lime juice
  • 1/4 cup rice vinegar
  • 2 tblsp caster sugar
  • 50ml fish sauce
  • 2-4 long chillies, seeded and shredded
  • 1/2 small cabbage, shredded (or Chinese cabbage)
  • good handful each of Vietnamese mint, Thai basil, coriander, spearmint
  • handful unsalted peanuts, roughly chopped
  1. Place stock, peppercorns, and ginger in a saucepan and bring to a gentle simmer
  2. Season the chicken with a little salt and poach for 15 minutes
  3. Cool in the stock
  4. Make the dressing – the longer it gets to stand, the better it tastes
  5. Drain the chicken and shred with your fingers
  6. Combine chicken, cabbage, herbs and peanuts and drizzle over the dressing
  7. Serve immediately.
Obviously this has infinite variations – I like adding some bean shoots for extra crunch and sometimes julienned carrot and cucumber. You know, whatever’s in the veggie drawer really.