I’ve yet to meet anyone who doesn’t like the zesty freshness of Vietnamese food, so I think they’ll love this fragrant chicken salad. The recipe uses precooked chicken, so if you need to pan-fry raw chicken, add extra time.
timing
Preparation time: 15 minutes
Cooking time: 5 minutes
service
2
Calories per serving
253
material
for salad
- 1 teaspoon sesame seeds (for garnish)
- 75g green beans (cut into corners and cut in half)
- 1 red or yellow bell pepper (sliced)
- Bean sprouts 100g
- 1/4 cucumber (diced)
- 200g cooked chicken (skin removed and shredded)
- 2 green onions (sliced)
- A handful of chopped mint leaves
For dressing
- 1 tablespoon fish sauce
- 1 teaspoon rice vinegar (or other white vinegar)
- 1 tablespoon honey
- 1 small red chili pepper, seeded and chopped
- 1 clove of garlic (finely grated)
- 1 lime juice
- 1 teaspoon sesame oil
Method
- Heat a small frying pan and toast the sesame seeds for 1 minute until golden brown, then set aside in a small bowl.
- Make the dressing using the same skillet. Add fish sauce, vinegar, honey, chili pepper, garlic, and lime juice to a saucepan and bring to a boil.
- Stir for another minute, then turn off the heat, add sesame oil, mix, and let cool.
- Bring a small pot of water to a boil and blanch the green beans for 1 minute.
- Drain and run under a cold tap to maintain its beautiful green color, then transfer to a serving bowl.
- Add the peppers, bean sprouts, and cucumber and stir to combine.
- Top with shredded chicken, green onions, and mint.
- Just before serving, drizzle with dressing and top with toasted sesame seeds.