Vietnamese-Style Roast Chicken Salad
Serves 4 or 6 with a side
20 minutes prep, 1hr 20 cooking time for chicken
Ingredients
Approx 1.5kg chicken
2 tbs olive oil
Sea salt & black pepper
1 lemon
1/2 Chinese cabbage shredded
3 large carrots, grated or cut into fine strips with a peeler
1 kohlrabi, grated or substitute for a small celeriac, grated
8 Radishes, sliced finely
6 spring onions, sliced finely
2 red peppers, sliced finely
25g fresh mint, chopped
25g fresh coriander, chopped
1 red chilli, finely chopped
6 tbs peanuts, chopped
1 tbs runny honey
Dressing:
Juice of 4 limes
2 tbs sherry vinegar
3 tbs fish sauce
3 garlic cloves, crushed
Method for Vietnamese-Style Roast Chicken Salad
Pre-heat the oven to 220 degrees C/430 degrees F.
Place the chicken on a roasting dish and rub the olive oil all over the skin, then season well with salt & pepper. Put the lemon in a microwave for 30 seconds and then place it inside the chicken cavity.
Turn the oven down to 200 degrees C/390 degrees F and roast the chicken for around 1 hour 20 minutes.
Meanwhile combine the cabbage, carrot, radishes, spring onions, peppers, herbs and chilli. Drizzle over the Vietnamese-style dressing.
Toast the peanuts in a pan for 2 minutes or until slightly browned and fragrant. Then roughly chop them.
To assemble the salad, shred the chicken and place it on top of the vegetables. Sprinkle over the peanuts and drizzle over the honey.
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