Meal soup

Vietnamese chicken salad

Preparation time / 20 minutes

Cooking time / 5 minutes

Servings / 4

This Vietnamese-style salad offers a rich palette of balanced flavours: lime juice, sambal oelek, sesame, chicken, carrots, napa cabbage, cucumber, green onion, mint and peanuts combine to create a fresh, healthy and satisfying salad that is perfect for both summer and the height of winter, whenever you need an exotic touch in your life.

Where to find this product

Ingredients

Sauce
- 2 cloves garlic, chopped (save half a clove to cook meat)
- 15 ml (1 tbsp.) lime juice
- 10 ml (2 tsp.) Fish sauce (nuoc-mam)
- 7.5 ml (1 ½ tsp.) sambal oelek
- 7.5 ml (1 ½ tsp.) rice vinegar
- 5 ml (1 tsp.) sesame oil
- 2.5 ml (1/2 tsp.) sugar
Add-ins
- 2 packages (400 g.) Lacroix fondue chicken meats
- 15 ml (1 tbsp.) lime juice
- 10 ml (2 tsp.) sesame oil
- 2 cups carrots, grated
- 2 cups napa cabbage, chopped
- 2 cups cucumber, cut into matchsticks
- 125 ml (1/2 cup) peanuts, coarsely chopped
- ½ package (113g) rice vermicelli
- 3 green onions, finely chopped
- Lime wedges
- 30 ml (2 tbsp.) sesame seeds
- Mint, chopped (to taste)
- Salt & pepper to taste

Preparation

1. Cut the vegetables, transfer in a salad bowl. Set aside.
2. Mix all ingredients to prepare sauce. Set aside.
3. Meanwhile, precook the vermicelli in a large bowl by covering them with boiling water. Let them soak for about 5 minutes or until they are tender. Drain and rinse with cold water.
4. Heat 10 ml (2 tsp.) sesame oil in a large non-stick frying pan (or wok) over medium-high heat and sear chicken slices on both sides for about 3 to 4 minutes. Add garlic and lime juice and sauté for 1 more minute. Set aside.
5. Add vermicelli, chicken, peanuts, green onion, mint and sesame seeds in the salad bowl containing the vegetables.
6. Add sauce, mix well & adjust seasoning to taste.
7. Serve with lime wedge.