This Vietnamese Chicken Salad with Mint is the perfect quick and easy summer dinner. To make this even faster to put together, buy a rotisserie chicken from the store, shred it and use that in the salad.
Adapted from Nigella Bites by Nigella Lawson
Serves 4 as a main course
A food processor or mandoline slicer makes short work of the chopping and shredding in this recipe.
4 chicken breasts
salt and freshly ground black pepper
1 red chili, deseeded and finely chopped
2 garlic cloves, finely chopped
50 ml freshly squeezed lime juice
50 ml nam pla (Thai fish sauce)
50 ml vegetable oil
1 tablespoon rice wine vinegar or white wine vinegar
1 tablespoon sugar
freshly ground black pepper
2 onions, finely sliced
1/2 head of white cabbage, shredded
4 to 6 medium carrots, shredded or grated
1 large bunch of mint, roughly chopped, with some set aside to garnish
Preheat the oven to 200°C. Lightly grease a baking tray with olive oil.
Place the chicken breasts on the baking tray. Drizzle the chicken with a little olive oil, then sprinkle both sides liberally with salt and pepper. Roast in the oven for 30 minutes, or until cooked through. Set aside to cool, then roughly chop into bite-sized chunks.
Meanwhile, in a medium bowl, combine the chili, garlic, lime juice, fish sauce, oil, vinegar, sugar, and black pepper to taste. Add the sliced onions to the mixture and set aside for 30 minutes.
In a big plate or bowl, mix the cabbage, carrot, mint and cooked chicken. Pour over the dressing and toss well, making sure everything is combined and covered thinly with dressing. Taste and adjust the seasoning as necessary. Serve on a flat plate with a little mint scattered on top.
You can find these recipes and more family favourites on the Dinner Du Jour blog, www.dinnerdujour.org.