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 Thai birds’ eye chillies, finely sliced (or to taste)
1 cup mint leaves
juice of 1 lime
½ bottle Marion’s Kitchen Vietnamese-style Tangy Dressing*
¼ cup fried shallots
Heat a small saucepan of water until just simmering. Add 2 tsp of 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.
When ready to serve, place the cabbage, carrot, cherry tomatoes, chilies and mint in a large bowl. Squeeze over the lime juice. Add the Marion’s Kitchen Vietnamese-style Tangy Dressing. Toss until well combined. Top with fried shallots and 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.
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!
Follow the instructions, commence shovelling and bliss will follow. Thank you Mama Noi and Marion.
PS – add a citrus cocktail and you’ll have bliss & heaven