Vietnamese Chicken Salad

"Based on a recipe by lê van nhânh & meera freeman"
 
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Ready In:
30mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • Simmer chicken breasts in a saucepan of salted water until chicken is just.
  • cooked through. Drain the chicken and set aside to cool.
  • Combine vinegar, salt, pepper and raw sugar and marinate the sliced red.
  • onion in this mixture for 30 minutes.
  • Combine cabbage and carrot together in a large bowl. Pull the cooled chicken.
  • into fine shreds with your fingers and combine with the cabbage and carrot.
  • Add the onion, it’s marinade and the Lemon Myrtle Macadamia Oil and toss.
  • well. Transfer to a serving platter.
  • Fry macadamia pieces on gentle heat in macadamia oil stirring gently until.
  • just brown. Remove from heat and drain on paper towel.
  • Garnish with the hot mint, macadamias and crisp fried shallots.
  • Serve accompanied with the Dipping sauce and prawn crackers.
  • Dipping Sauce.
  • Combine fish sauce, lime juice, raw sugar and sliced chilli in a small serving.
  • bowl. Stir until sugar is dissolved.

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RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
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