Vietnamese Chicken Salad

Cooking the chicken in foil parcels locks in the Vietnamese flavours & keeps it soft & succulent. Its a refreshing salad that is colourful with a sweet & savoury dressing. Topped with crunchy peanuts. This is a light and healthy lunch or dinner option.

Serves 2

Effort: Easy

Prep:

Cook:

Gluten free

Ingredients

• 2 chicken breast

• 1 tbsp + 1 tsp BBQ marinade - Trang Hue

• 1/2 tsp ginger

• 1 lime, sliced

• 1 large carrot, ribboned

• 1/2 red capsicum, thinly sliced

• 2 cups red cabbage, thinly sliced

• 2 inch cucumber, halved, middle scooped out and sliced

• 2 cups mixed lettuce leaf

• 1/2 cup mint leaves, chopped

• 1/2 cup coriander, chopped

• 1/3 cup unsalted peanuts, chopped

• Lime wedges to serve

  Vietnamese dressing

• 3/4 cup of juice from the chicken parcels

• 1/2 juice of lime

• 2 tbsp rice wine vinegar

• 1/4 cup canola

• 1 tbsp caster sugar

• 1 garlic clove, minced

• 1/2 - 1 tsp chilli flakes - optional

Instructions

1. Preheat the oven to 200c/ 180c fan. Grab a large piece of foil and a piece of baking paper a little smaller that the foil.

2. Make slices accross the chicken making sure they dont go all the way through - see pic above. In a small bowl mix together 1 tbsp of BBQ marinade and ginger, smoother it all over the chicken breasts.

3. Place the chicken on the baking paper and top with lime slices. Fold the left and right sides of the foil to touch in the center. Roll this down towards the chicken to seal. Roll in the top and bottom to finish the seal. Cook in the oven for 30 mins. Leave to cool in the foil parcel.

4. Meanwhile, in a large bowl toss together the carrot, capsicum, cabbage, cucumber, mixed leaf & herbs.

5. Once the chicken has cooled pour out 3/4 cup of the juice into a small bowl. Mix together the rest of the dressing ingredients & season to taste.

6. Toss the dressing through the salad & slice the chicken. Divide the salad between two bowls, lay the sliced chicken on top and sprinkle with chopped peanuts. Serve with extra lime wedges if you desire.

Hints & tips

Chicken - Chicken breast is used in this recipe. Chicken thighs would also work.

You could also use leftover roast chicken if you had that to hand. Skip steps 1-3. Instead shred your leftover roast chicken and toss it through 1 tbsp of BBQ marinade and the juice of half a lime. Follow the rest of the recipe as above.

Added extras - Make this salad more substantial, add 1 cup of cooked rice noodles. Need a chilli kick? Add fresh chilli sliced to the salad.

Portion size - Serves 2. Will easily double.

Storge - This salad is best eaten straightaway. Store leftovers in the fridge for 1 day otherwise the salad will go a little soggy.