Vietnamese Chicken Salad

5 from 3 votes

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: People

Calories: 336kcal

Author: Chef Jack Ovens

Preheat oven to 180°c-350°f. Line a baking tray with parchment paper.
Place all of the Vietnamese dressing ingredients into a saucepan over high heat. Bring to a simmer to melt the sugar, remove from the heat & allow to cool down for 15 minutes before placing it in the fridge to cool completely. (Make sure the dressing is cold before pouring it over the salad)
Roughly chop the peanuts, place them onto the prepared baking tray & roast for 6-7 minutes or until lightly golden. Remove & allow to cool down.
Bring a saucepan of salted water to a boil & add in the chicken breasts. Bring back to a boil then reduce the heat to medium & simmer for 10 minutes. Remove the saucepan from the heat & allow the chicken to rest in the water for 6 minutes or until cooked through (internal temperature of 73°c-163°f). Remove & allow to slightly cool down.
In the meantime place the julienned carrot into a mixing bowl. Add in the rice wine vinegar, salt & sugar then mix well to coat the carrot. Add in the thinly sliced white or red onion along with the bean sprouts (mung beans) & let sit for 10 minutes to slightly pickle. Drain from the pickling brine & discard the liquid (or keep it & reuse).
Thinly slice the poached chicken into strips & tear it into bite-sized pieces. Place the chicken & all of the other ingredients into a mixing bowl except the peanuts & fried shallots. Mix to combine well & serve into bowls or plates. Garnish with peanuts and fried shallots. Dig in.