This Vietnamese salad just oozes with fresh zingy flavours perfect for a balmy evening Summer meal.
For the dressing
2 tsp | Fish sauce |
¼ cup | Lime juice |
1 tsp | Brown sugar |
1 Tbsp | Red chilli, chopped |
For the salad
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 |
Directions
- 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.