Whilst this Vietnamese chicken dish sings of summer, it will also liven up the dreariest of Winter days. The combination of the warm, succulent chicken and the fresh crunchy vegetables, brought together by the vibrant, zingy dressing is what makes this salad a year-round favourite of ours.
Prep Time: 15 minutes
Cooking time: 15 minutes
Dietary Info: Wheat free, gluten free, dairy free
- 1/2 red chilli, de-seeded and finely chopped
- 1 clove garlic, crushed
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 small free-range chicken breasts, skin off
- 1 red chilli, de-seeded and roughly chopped
- 1 inch square of fresh ginger, peeled and roughly chopped
- 60g raw peanuts, roughly chopped
- 60 g smooth peanut-butter
- 200ml coconut milk
- Juice of half a lime
- 1 carrot, peeled, finely sliced into strips
- 1/4 head of red cabbage, finely sliced into strips
- 1/4 head of white cabbage, finely sliced into strips
- Small handful of mint leaves, chopped
- small handful of coriander leaves, chopped
- Handful of rocket, washed
- Pre-heat oven to 200C/Gas 6
- Place your non-stick baking tray in the oven to heat through.
- Mix all the marinade ingredients together into a thick paste. Rub into the chicken breasts.
- Place the chicken on the hot baking tray and roast in the oven for 15 minutes until chicken is cooked through.
- Meanwhile, make the dressing by placing the chilli, ginger, peanuts, peanut-butter, coconut milk and lime juice in a food processor and blend until smooth.
- Next, make the coleslaw by placing the carrot and the cabbages into a large serving bowl. Mix with the dressing (reserving 2 tablespoons).
- Slice the chicken at an angle into nice bite-sized pieces.
- Mix the rocket and herbs and place on individual plates. Top with the coleslaw. Place the still-warm chicken on top of the coleslaw. Spoon the remainder of the dressing over the chicken and the remaining cooking juices.
- Serve family-style from the table, and dish out according to the rule of palm.
This dish is also fantastic with the chicken served cold. Alternatively, if you want to use ready-cooked chicken, make extra dressing and mix it with the sliced chicken before serving.
Recipe taken from Jennifer Irvine’s Diet for Food Lovers