Vietnamese Warm Chicken Salad
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
Preparation
Heat the oil and fry the chicken for 6-7 minutes, until the chicken is browned. Add the Perfect Shake Thai 7 Spice and cook for a further 2 minutes.
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.
Add the warm chicken to the bowl and toss gently. Drizzle over the dressing and serve immediately.
Delicious with rice or noodles and a few Thai spiced crackers.
Cooking tip
Click here for the recipe or on Make It Tonight (above) for more great ideas.
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