Vietnamese minted chicken salad

Serving instructions
Serves 4
Ready in about 25 minutes

2 carrots, grated
Large handful fresh beansprouts
Large handful fresh mint (about 30g), 
plus extra leaves to garnish
2 shallots, finely sliced
2 small red chillies, deseeded and finely sliced, 
plus an extra sliced chilli with seeds to garnish
3 ready-to-eat chicken breasts, finely sliced
For the dressing
2 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp rice vinegar
Juice of 2 limes
1 tbsp fish sauce
4 tbsp vegetable oil

1. Put the carrots, beansprouts, mint leaves, shallots and chillies in a large bowl and gently toss together (you can add 1 finely sliced head of Chinese leaf for a bulkier salad if you like). 
Set aside.
2. For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce, 
vegetable oil and some freshly ground black pepper into a small bowl and whisk well.
3. Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well 
and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.

يمكنك التعليق على هذا الموضوع تحويل كودإخفاء محول الأكواد الإبتساماتإخفاء

ملحوظة: يمكن لأعضاء المدونة فقط إرسال تعليق.

شكرا لك ولمرورك