Vietnamese minted chicken salad

Serving instructions

Serves 4

Ready in about 25 minutes

Ingredients

2 carrots, grated

Large handful fresh beansprouts

Large handful fresh mint (about 30g), 

plus extra leaves to garnish

2 shallots, finely sliced

2 small red chillies, deseeded and finely sliced, 

plus an extra sliced chilli with seeds to garnish

3 ready-to-eat chicken breasts, finely sliced

For the dressing

2 garlic cloves, crushed

2 tbsp brown sugar

1 tbsp rice vinegar

Juice of 2 limes

1 tbsp fish sauce

4 tbsp vegetable oil

Method

1. Put the carrots, beansprouts, mint leaves, shallots and chillies in a large bowl and gently toss together (you can add 1 finely sliced head of Chinese leaf for a bulkier salad if you like). 

Set aside.

2. For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce, 

vegetable oil and some freshly ground black pepper into a small bowl and whisk well.

3. Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well 

and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.