Delight in the vibrant flavors and textures of Vietnam with the sensational “Vietnamese Chicken Salad.” This dish captures the essence of Vietnamese cuisine in every bite, harmoniously blending succulent Lilydale Free Range Chicken breast fillets, zesty lime, aromatic ginger, and a vibrant array of fresh vegetables and herbs. With every forkful, you’ll embark on a culinary journey that intricately weaves together the delightful contrasts of sweet, savory, tangy, and crunchy elements. Each bite of this refreshing salad, dressed in the exquisite Lime, Chilli, and Soy Dressing, promises a symphony of flavors that transport you to the heart of Vietnamese culinary artistry.
INGREDIENTS
Chicken Salad
- 700g Lilydale Free Range Chicken breast fillets
- 1 lime, sliced
- 3cm piece ginger, sliced
- 100g rice vermicelli noodles
- 2 Lebanese cucumbers, halved lengthways, seeds removed and diagonally sliced
- 1 large carrot, peeled and shredded lengthways
- 1 cup bean sprouts, trimmed
- 3 shallots (green onions), trimmed and thinly sliced
- 2 long red chillies, deseeded and thinly sliced
- 1 cup coriander leaves
- 1/2 cup mint leaves
- Lime wedges, to serve
Lime, Chilli and Soy Dressing
- 1/4 cup lime juice
- 1 small red chilli, deseeded and finely chopped
- 1/4 cup fish sauce
- 2 tablespoons caster sugar
METHOD
Chicken Salad
- Place the Lilydale Free Range Chicken breast fillets into a deep frying pan. Cover the chicken with water. Add lime slices and sliced ginger. Cover the pan and bring it to a boil over medium-high heat. Reduce the heat and simmer, turning the chicken once, for 10-15 minutes (depending on the size of the breasts) until the chicken is almost cooked through.
- Remove the pan from the heat and let the chicken stand in the poaching liquid for 5-10 minutes until fully cooked. Transfer the chicken to a plate and let it cool slightly.
- While the chicken is cooking, place the rice vermicelli noodles into a heatproof bowl. Cover them with boiling water and let them stand for 3-4 minutes until they are just tender. Drain the noodles and refresh them in cold water. Use kitchen scissors to roughly cut the noodles.
- Shred the cooked chicken. In a large bowl, combine the noodles, diagonally sliced Lebanese cucumbers, shredded chicken, shredded carrot, and trimmed bean sprouts. Gently toss the ingredients to combine. Add the thinly sliced green onions, red chillies, and coriander leaves. Drizzle the salad with the Lime, Chilli, and Soy Dressing and gently toss to combine. Sprinkle the salad with mint leaves. Serve the Vietnamese Chicken Salad with lime wedges.
Lime, Chilli and Soy Dressing
- Combine all the ingredients for the dressing in a screw-top jar. Shake the jar until the caster sugar dissolves.
Elevate your taste buds with the vibrant and refreshing “Vietnamese Chicken Salad.” This dish captures the essence of Vietnamese cuisine with its balanced blend of flavors and textures. The tender Lilydale Free Range Chicken, infused with the citrusy notes of lime and the warmth of ginger, takes center stage, while the array of fresh vegetables, herbs, and the tangy Lime, Chilli, and Soy Dressing complement and elevate every bite. Whether enjoyed as a light lunch or a wholesome dinner, this salad is a delightful celebration of Vietnamese culinary artistry that’s sure to leave you craving more. From the exotic “Chia Wraps with Pomegranate and Moroccan Chicken” to the elegant “Goat’s Cheese and Pear Wedges,” each dish offers a unique combination of ingredients that cater to various palates and preferences. Whether you’re seeking the freshness of Vietnamese cuisine in the “Vietnamese Chicken Salad” or the fusion of Mediterranean and Middle Eastern influences in the “Bircher Muesli with Grated Pear, Toasted Hazelnuts & Honey,” these recipes invite you to expand your culinary horizons. So don your apron, gather your ingredients, and let the aroma of creativity and flavor fill your kitchen.
