Warm Vietnamese-style chicken salad
We're finding this cloudy Wednesday pretty uninspiring, so plan to make something fresh and vibrant to eat tonight. Sarah Randell's Vietnamese salad from our cookbook (now just £6 in larger stores) fits the bill perfectly. Full of flavour and crunchy green goodness, it's just the ticket for days that need a little extra zing. It's low in carbs and light on fat, too (just 202 calories and 1g of saturated fat per serving) – perfect for those of us watching our bikini bodies.
What's your favourite summer salad? Tell us in the comments box below.
- 1 small carrot
- 1 spring onion, trimmed
- ½ cucumber, deseeded
- a handful of mangetout
- a small handful each of mint and coriander leaves
- 1 tbsp rapeseed or vegetable oil, plus a little extra
- 3 shallots, thinly sliced
- a small handful of salted peanuts, chopped
- 4 skinless chicken breast fillets
- 2 Little Gem lettuces
- lime halves, to serve
- FOR THE DRESSING:
- 2 bird eye chillies, deseeded and finely chopped
- 1 garlic clove, finely chopped
- 1½ tbsp soft brown sugar
- 3 tbsp lime juice
- 1½ tbsp Thai fish sauce
- 3 tbsp rice vinegar or water
- Shred the carrot, spring onion and cucumber into long strips. Halve the mangetout lengthways, and toss everything in a bowl with the mint and coriander leaves.
- Heat the oil in a frying pan or wok. Add the shallots and cook, stirring, until golden. Scoop them on to a plate.
- Add the peanuts to the pan and toss for 2-3 minutes until golden. Set aside with the shallots. Preheat a griddle.
- Slice the chicken fillets into strips, toss in a little oil and griddle for 2-3 minutes on each side, or until cooked through.
- Meanwhile, mix all the ingredients together for the dressing. Toss the shredded vegetables with half the dressing.
- Separate the lettuce leaves and place a few on each plate. Top with the vegetable mixture and griddled chicken. Drizzle with the rest of the dressing.
- Sprinkle over the shallots and peanuts, and serve with the lime halves.
This also works really well with griddled prawns or rare beef.