Vietnamese chicken salad
Photo by Babiche Martens
This Vietnamese salad just oozes with fresh zingy flavours perfect for a balmy evening Summer meal.
For the dressing
For the salad
- To make the dressing in a small jar place the fish sauce, lime juice, sugar and chilli. Shake and set aside.
- Heat the oil in a frying pan to a medium heat. Add the chicken and cook for 4 or 5 minutes until cooked through and nicely browned. Set aside.
- Into a large bowl place the beans, cucumber, spring onion, tomatoes, coriander, mint and chicken. Add the dressing and toss through.
- Serve with a sprinkle of chopped peanuts.
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