vietnamese minted chicken salad – From Edibles Blog

September 8, 2014



Serves: 4

Cooking Time: 25 mins


2 carrots, grated
large handful fresh bean sprouts
large handful fresh mint, plus extra leaves for garnish
2 shallots, finely sliced
3 small red chillis, 2 deseeded and finely sliced, 1 sliced with seeds
3 pre-cooked chicken breasts, sliced

2 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp rice vinegar
2 limesjuices
1 tbsp fish sauce
4 tbsp vegetable oil


Put carrots, beansprouts, mint, shallots and chillies into a large bowl and gently toss together. Set aside.

Put the garlic, sugar, vinegar, lime huice, fish sauce, vegetable oil and some frshly ground black pepper into a small bowl and whisk well.

Divide the salad between 4 bowls. Add the cooked chicken. Toss well and drizzle with the dressing.

Garnish with the extra mint, chilli and seeds.


About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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