Asian Salad Recipes - Vietnamese Chicken Salad (Ga Xe Phay) Recipe

Ingredients

• 450g (1lb) skinless chicken breast fillet

• 225g (8oz) cabbage, roughly chopped into matchsticks

• 1 huge carrot, chopped into fine matchsticks

• 1/2 teaspoon salt

• 1 large shallot, thinly sliced

• 1 large garlic clove, finely chopped

• 2 small chilies, finely chopped

• 20 mint leaves, roughly chopped

• 1-tablespoons chopped roasted peanuts, to garnish

For the dressing:

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 1 tablespoon rice (or white) vinegar

• 1 tablespoons sugar

Serves 4

---

Method

1. Place the chicken in a pan, cover with cold water and bring to the boil. Remove  from the heat, cover and leave for 10 minutes until just cooked through.

2. With your fingers, shred the meat into small pieces and set aside.

3. Make the dressing by whisking all the ingredients together in a large bowl. Add the cabbage, carrots and salt and set aside.

4. Arrange the shallots, garlic, chilies and mint leaves in a bowl, then add the vegetables rind dressing, followed by the shredded chicken. Toss well.

5. Garnish with chopped peanuts to serve.