Vietnamese chicken salad recipe

This filling Vietnamese chicken salad is low-cal but bursting with flavour

Not only are salads perfect for staying healthy in the summer, but they’re also a really quick and easy way to get your vegetable fix. But if Caesar salads and tuna nicoise are about as adventurous as you get with your salad spinner, then you’re missing out.

This authentic Vietnamese chicken salad from Pho is so yummy, you’ll never believe that it’s only 219 calories per serving. Serve it up next time you’re craving a super-fresh and clean tasting meal that doesn’t hold back on deliciousness.

Ingredients

Serves 2

For the salad

1 cooked chicken breast, shredded

190g white cabbage (very thinly julienned)

20g red onion (very thinly julienned)

30g red & yellow peppers (very thinly julienned)

Large handful of mixed fresh herbs (rough chop): coriander & Thai basil

One cup of carrot and mooli pickle (see below)

2tbsp of fried shallots

For the carrot and mooli pickle

230g carrot

230g mooli (white radish)

1tsp salt

660ml water

120ml rice vinegar

4tbsp white sugar

For the chilli ginger dressing

10cm fresh ginger, peeled and finely chopped

4 cloves of garlic, crushed

4 Thai red chillies, deseeded and chopped

2tbsp fish sauce

1tbsp of vinegar

Salt and sugar to taste

Method

First make the carrot & mooli pickle: place the rice vinegar, sugar and water into a pan and bring to a boil. As soon as it boils allow it to cool to room temperature.

Julienne the carrot and the mooli to matchstick thickness. Place together in a sieve and mix. Sprinkle with salt and allow to stand for at least 30 minutes.

Rinse the vegetables under cold water and squeeze dry in a clean towel. Place in a clean bowl and pour over the vinegar solution and allow to stand for at least one hour before serving (remove vegetables from vinegar to serve).

Now make the dressing: blend the ginger, chilli and garlic. Add fish sauce and vinegar a little at a time until you reach a fairly thick consistency. Season to taste with salt and sugar.

Mix the herbs and chicken with a drizzle of chilli ginger dressing to taste.

Add all the other ingredients and turn over about 3 times to coat using a large spoon. Top with fried shallots and serve immediately with the ginger dressing on the side.