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    Vietnamese Chicken Salad

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    Vietnamese Chicken Salad

    Asian salads are always light, tangy and loaded with fresh herbs. This is especially quick to make if you use ready-roasted chicken rather than cooking your own.

    • Preparation time: 20 minutes, plus 10 minutes marinating
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • Dressing
    • 3 tbsp Lime juice
    • 2 tbsp Thai fish sauce
    • 1 tsp Toasted sesame oil
    • 1 tbsp Caster sugar
    • 1 Mild red chilli, deseeded and finely sliced
    • 1 Carrot, peeled
    • ½ Cucumber, peeled
    • 3 Shallots, finely sliced
    • 3 Cooked chicken breasts, skinned
    • 20g Mint leaves, shredded
    • 25g Salted cashew nuts


    1. Using a Y-peeler, cut the carrot and the cucumber into long ribbons, then cut the carrot strips diagonally into thinner pieces. In a medium-sized bowl, mix the lime juice, fish sauce, sesame oil, sugar and chilli. Add the shallots and carrot, but not the cucumber, and marinate for 10 minutes.
    2. Roughly shred the chicken breasts. Toss with the cucumber, mint and vegetables and the dressing. Scatter with cashew nuts to serve.

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