When the temperature soars, you can’t beat fresh ingredients, zingy flavours and savoury goodness. This Vietnamese chicken and prawn salad recipe is perfect for your summer table, whether you serve it up as a side dish alongside other main event dishes, or as a satisfying summer lunch or dinner on its own.
12 cooked prawns, peeled and deveined
2 cups finely sliced Chinese cabbage (also known as Napa or wombok)
½ cup coarsely grated or julienned carrot
1 long red chilli , finely sliced
½ cup mint leaves
¼ cup coriander leaves
½ bottle Marion’s Kitchen Vietnamese -style Tangy Salad Dressing (find out where to buy here )
¼ cup crispy fried shallots
Poached chicken:
1 slice ginger, bruised
2 garlic cloves, bruised
1 spring onions (scallions), finely sliced
2 x 200g (7 oz) chicken breast fillet
- For the poached chicken, place 4 cups of water in saucepan. Add the ginger, garlic and spring onions. Add the chicken breasts and place over high heat. Wait for the water to just start to gentl y simmer, then turn the heat down to medium and continue to simmer for 8 minutes. Next, turn the heat off (leave the saucepan on the hot stovetop) , cover and leave for 10 minutes to allow it to gently continue cooking through.
- Transfer the poached chicken to a chopping board. Use a rolling pin to bang the chicken pieces to loosen them. Then tear into fine shreds.
- Place the shredded chicken , prawns, cabbage, carrot, chilli, mint and coriander into a large bowl, then drizzle over the Vietnamese Tangy Salad Dressing . Toss until well combined and transfer to serving plate s . Top with crispy fried shallots.
