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“A recipe by Bill Granger. Really delicious.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 220C/425F/Gas 7 (if you are using left-over cooked chicken omit steps 1 - 3).
  2. Heat a frying pan over a high heat, and while the pan is heating, brush the chicken breasts with the olive oil and season with salt and pepper. Place the chicken in the pan, skin-side down, and sear for two minutes, turn and sear for another minute.
  3. Transfer the chicken to a baking tray and cook in the oven for 8-10 minutes. When it's cooked, remove from the oven and leave to rest for 20 minutes.
  4. Shred the cooked chicken into thin strips with your hands and place in a large bowl. Add all the remaining ingredients and toss to combine.
  5. To make the Vietnamese dressing, place all the dressing ingredients in a small bowl and stir until the sugar is dissolved.
  6. Pour the dressing over the chicken salad and toss well to combine. Serve.

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