VIETNAMESE CHICKEN SALAD
Time Required: 40-45 mins
Serves 6-8
INGREDIENTS
4 medium sized La Ionica chicken fillets, skin removed
1 packet rice noodles, dried
2 large carrots, peeled and grated
1/4 bunch Vietnamese mint
1/2 continental cucumber, de-seeded and thinly sliced on angle
1/2 cup raw unsalted peanuts
1/4 purple cabbage, shredded
1/4 bunch finely sliced spring onion
100g snow peas, thinly sliced
(Vinaigrette)
1/4 cup Safflower oil
1 tbs fish sauce
1 tsp garlic, crushed fresh
1 tsp ginger, crushed fresh
2 limes, juice and zest
1 dessert spoon grated palm sugar or soft brown sugar
1 tbs light soy sauce
METHOD
• Soak rice noodles as directed on packet or for approx. 15 mins in warm water until soft. Drain immediately.
• Place chicken fillets in baking dish and just cover with warm water and a splash of white wine.
• Cover and seal dish with tin foil and poach chicken in pre-heated oven at 180C for 20-30 mins, or until chicken is fully cooked.
• Press finger into the middle of the breast to test for firm feel (ie. cooked meat).
• Either tear breast into small shredded like pieces while still warm or wait until breasts are cool and with a sharp knife cut fillet long ways very finely.
• Prepare other ingredients and add to bowl with chicken. Roast peanuts in oven for 5 mins, until golden and crunchy.
• Make Vinaigrette in bowl with whisk or blender. Pour Vinaigrette over salad and toss well. It is a good idea to intensify flavour to dress salad 1 hour before serving and chill.