Name: Ripe Deli’s Vietnamese chicken salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Vietnamese dressing; 1/4 cup lime juice; 1/4 cup fish sauce; 2 tablespoon rice vinegar; 1 tablespoon caster sugar; 1 teaspoon sesame oil; 2 clove garlic, very finely chopped; 3 finely sliced red Asian shallots or ½ red onion; 2 small red chillies, very finely chopped, seeds removed, if preferred; Chicken salad; 3 x 200g free-range corn-fed chicken breast fillets; 2 tablespoon olive oil; sea salt and white pepper to taste; 1 cup bean sprouts; 1 cup Vietnamese mint leaves (preferably) or common mint leaves; 1 cup Asian basil or common basil; 4 cup finely shredded Chinese cabbage; 1 large spring onion, finely chopped; 2 large stalks celery, finely chopped; 1 small carrot, peeled and finely julienned; 4 tablespoon roasted peanuts, finely chopped

Ripe Deli’s Vietnamese chicken salad

Ripe Deli shares the recipe for their fresh and fragrant Vietnamese chicken salad. Bright, zingy and packed with flavour, there's a reason this salad is famous!

Serves 6

Prep

15M

Cook

15M

Marinate

20M

Total

30M

This recipe first appeared in Food magazine.

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Ingredients

Vietnamese dressing

1/4 cup lime juice

1/4 cup fish sauce

2 tablespoon rice vinegar

1 tablespoon caster sugar

1 teaspoon sesame oil

2 clove garlic, very finely chopped

3 finely sliced red Asian shallots or ½ red onion

2 small red chillies, very finely chopped, seeds removed, if preferred

Chicken salad

3 x 200g free-range corn-fed chicken breast fillets

2 tablespoon olive oil

sea salt and white pepper to taste

1 cup bean sprouts

1 cup Vietnamese mint leaves (preferably) or common mint leaves

1 cup Asian basil or common basil

4 cup finely shredded Chinese cabbage

1 large spring onion, finely chopped

2 large stalks celery, finely chopped

1 small carrot, peeled and finely julienned

4 tablespoon roasted peanuts, finely chopped

Method

1.To make the dressing, place all the ingredients into a bowl and stir until the sugar is dissolved. Place to one side.

2.To prepare the chicken salad, first preheat the oven to 220ºC.

3.Heat a frying pan over a high heat. Brush the chicken with the oil and season with salt and pepper.

4.Place the chicken skinside down in the pan and sear for 2 minutes. Turn and sear for another minute. Place the chicken on a baking tray and cook in the oven for 8-10 minutes. Cover and rest for 20 minutes while preparing the remaining ingredients for the salad.

5.Shred the chicken into thin strips with your hands and place them in a large bowl. Toss together with the remaining salad ingredients except the peanuts.

6.Toss the dressing through the salad. Serve with the roasted peanuts sprinkled on top.

Women's Weekly Food