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Vietnamese chicken salad

Name: Vietnamese chicken salad
Yield: 4
Ingredients: 2 tsp Fish sauce; ¼ cup Lime juice; 1 tsp Brown sugar; 1 Tbsp Red chilli, chopped; 1 Tbsp Oil; 6 Boneless chicken thighs, sliced thinly (Main); 100 g Beans, blanched; ½ Telegraph cucumbers, sliced; 2 Spring onions, sliced; 2 Tomatoes, cut into quarters; 1 handful Coriander; 1 handful Mint; ½ cup Toasted peanuts, chopped roughly

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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This Vietnamese salad just oozes with fresh zingy flavours perfect for a balmy evening Summer meal.

2 tsp	Fish sauce
¼ cup	Lime juice
1 tsp	Brown sugar
1 Tbsp	Red chilli, chopped

1 Tbsp	Oil
6	Boneless chicken thighs, sliced thinly (Main)
100 g	Beans, blanched
½	Telegraph cucumbers, sliced
2	Spring onions, sliced
2	Tomatoes, cut into quarters
1 handful	Coriander
1 handful	Mint
½ cup	Toasted peanuts, chopped roughly

To make the dressing in a small jar place the fish sauce, lime juice, sugar and chilli. Shake and set aside.
Heat the oil in a frying pan to a medium heat. Add the chicken and cook for 4 or 5 minutes until cooked through and nicely browned. Set aside.
Into a large bowl place the beans, cucumber, spring onion, tomatoes, coriander, mint and chicken. Add the dressing and toss through.
Serve with a sprinkle of chopped peanuts.