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2 tsp sea salt
400g (14 oz) chicken breast, sliced into small, thin pieces
4 cups finely sliced cabbage
1 cup julienned carrot
200g (7 oz) cherry tomatoes, halved
1-2 long red chillies, finely sliced
1-2 birdseye chillies, finely sliced (or to taste)
1 lime
½ bottle Marion’s Kitchen Vietnamese-style Tangy Dressing*
1 cup fresh mint leaves
¼ cup crispy fried shallots
Heat a small saucepan of water until just simmering. Add salt, then add the chicken and cook gently for 2–3 minutes or until just cooked through. Drain the chicken and allow to cool completely, then shred the meat.
When ready to serve, place the cabbage, carrot, cherry tomatoes and chillies in a large bowl, along with the shredded chicken. Squeeze over the lime juice. Add the Marion’s Kitchen Vietnamese-style Tangy Dressing. Toss until well combined, then transfer to a serving plate. Scatter over the mint leaves and the fried shallots, then serve.
– My Marion’s Kitchen Vietnamese-style Tangy Dressing is available in major supermarkets in Australia. If you can’t get a hold of it, use the nuoc cham dressing from my Vietnamese-style Pepper Chicken Noodle Bowl.
Your menu is delicious and easy to prepare
Chef Marion and her mother is the best chef in the world.
I love their recipes and their style of cooking
Classy
So beautiful and tasty. I can’t get the dressing where I live, but I did have the ingredients on hand for her recipe.
So easy, tasty and healthy!
Made this salad tonight – it was fresh and delicious – east to assemble too. I added some chili flakes for a little extra kick! Never boiled chicken before this – who new it could be so good. Another fantastic recipe by Marion Grasby and Mama Noi!