A chicken salad like no other, this dish is sweet, salty, tangy, crunchy… and downright yum! One taste of this and you’ll be craving salad every night of the week.
Vietnamese-style Chicken Salad
2 cups shredded cooked chicken (left-over roast , rotisserie or BBQ chicken are good options)
½ small carrot , finely julienned
3 cups finely shredded cabbage
¼ red onion, sliced
¼ cup finely sliced spring onion (scallions)
½ cup torn mint leaves
1 long red chilli, finely sliced
¼ cup roasted peanuts
¼ cup fri ed shallots
Dressing:
¼ cup honey
2 t bsp white vinegar
2 tbsp fish sauce
Crispy wonton noodles:
12 wonton sheets
vegetable oil for deep frying
- For dressing, whisk all the ingredients together. Set aside until ready to serve.
- To make the crispy wonton noodles, heat a small saucepan of oil over high heat. When the oil is hot, add the noodles and cook for a minute or until golden and crisp. Remove with a slotted spoon and drain on paper towel. The noodles will crisp up even more as they cool.
- Place the chicken, carrot cabbage, onion, spring onion, mint, and chilli in a large bowl.
- Use a mortar and pestle to roughly pound the roasted peanuts. Add these to the bowl with the chicken also.
- When ready to serve, add the fried shallots to the other salad ingredients and pour over the dressing . Mix until well combined. Pile onto a serving plate . Use your fingers to crush the crispy wonton noodles over the top. Serve immediately.
