Vietnamese Warm Chicken Salad

Vietnamese Warm Chicken Salad

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

Key Products
Thai 7 Spice

Product Information

£ 2.30/unit,52g
Schwartz product packaging

Product Information

£ 2.00/unit,43g
Coriander Leaf

Product Information

£ 1.85/unit,7g
Cooking tip
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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.