Mingled Vietnamese Chicken Salad


No words really for this wonder. Just an awesome result!


Ingredients for the salad:

  • White Cabbage, very thinly sliced, shredded

  • Red Pepper, very thinly sliced into stripes

  • Onion, very thinly sliced into stripes

  • Cucumber, thin half moon slices (cut half lengthwise, remove seeds with a spoon and cut in slices)

  • Pomegranate seeds

  • Parsley or Coriander, very thinly cut

For the:

  • Chicken breasts

Wrap in cling film and aluminium foil and poach in a pot with a weight on to hold them submerged in the water for 45 minutes. Allow to cool and cut thin slices at an angle.


Ingredients for the dressing, quantities given in relative volumes:

  • Sugar, 1 volume

  • Rice vinegar, 2 volumes

  • Lime juice, 2 volumes

  • Fish sauce, 2 volumes

  • Olive or Sesame Oil, 3 volumes

  • Minced garlic

  • Salt, to taste

Shake well in a jar.


In a bowl mix the salad ingredients with the dressing and squeeze gently with your fingers. Place salad on a platter, top with the chicken slices and garnish with:

  • Pomegranate seeds, some more

  • Radish slices

  • Parsley or Coriander, some more

Awww.... Heaven.


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