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Vietnamese Warm Chicken Salad
Prep Time
15 Minutes
Cook Time
10 Minutes
Ingredients
13
Servings
4
Pan-fried chicken breasts flavoured with a delicious blend of Thai 7 Spices, combined with carrots, peppers, cucumber and red onion and drizzled with a tangy dressing of olive oil, fish sauce, lime juice, Sesame Seed and Coriander Leaf.
Ingredients
½ tablespoons fish sauce
1 tablespoons oil
4 boneless, skinless chicken breasts, sliced
2 teaspoon Thai 7 Spice
2 carrots, shredded
1 red pepper, finely sliced
1 yellow pepper, finely sliced
½ cucumber, shredded
½ red onion, finely sliced
Juice of 1 lime
1 tablespoons Sesame Seed
2 teaspoon Coriander Leaf
1 tablespoons olive oil
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Instructions
- 1 Heat the oil and fry the chicken for 6-7 minutes, until the chicken is browned. Add the Thai 7 Spice Seasoning and cook for a further 2 minutes.
- 2 Meanwhile place the carrots, peppers, cucumber and red onion in a large salad bowl. Mix the olive oil and fish sauce with the lime juice, Sesame Seeds and Coriander Leaf.
- 3 Add the warm chicken to the bowl and toss gently. Drizzle over the dressing and serve immediately.
- 4 Delicious with rice or noodles and a few Thai spiced crackers.
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