This salad is a great way to use up left over chicken from a Sunday roast.
3 chicken breasts, skin on (or use left-over cooked chicken)
2 tbsp vegetable oil
freshly ground white pepper (black pepper is okay if that\'s all you have)
90g beansprouts, rinsed
20g Vietnamese mint leaves (ordinary mint is fine), thick stems removed
50g Asian basil leaves or ordinary basil leaves, left whole
½ Chinese cabbage, finely shredded
3 carrots, peeled and finely julienned
For the Vietnamese dressing
60 ml lime juice
60 ml fish sauce
2 tbsp rice vinegar
1 tbsp caster sugar
2 garlic cloves, very finely chopped (optional)
3 red Asian shallots (or ½ red onion), finely sliced
2 small red chillies, very finely chopped (seeds removed)
Preheat the oven to 220°C/425°F/Gas 7
- Heat a frying pan over a high heat, and while the pan is heating, brush the chicken breasts with the olive oil and season with salt and pepper. Place the chicken in the pan, skin-side down, and sear for two minutes, turn and sear for another minute.
- Transfer the chicken to a baking tray and cook in the oven for 8-10 minutes. When it\'s cooked, remove from the oven and leave to rest for 20 minutes.
- Shred the cooked chicken into thin strips with your hands and place in a large bowl. Add all the remaining ingredients (beansprouts, mint, chinese cabbage, carrot)) and toss to combine.
- To make the Vietnamese dressing, place all the dressing ingredients in a small bowl and stir until the sugar is dissolved.
- Pour the dressing over the chicken salad and toss well to combine. Serve.
Note: A healthy way to get your 5 servings a day. Fresh herbs also aid digestion and detoxify the liver.