Vietnamese chicken salad

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Recipe by:   Phillippa Cheifitz
Serves:   4
Prep time:   30 minutes
Cooking time:   4
Cooking Instructions

Place the chicken in a saucepan with the stock and flavouring.

Bring to the boil, cover tightly, turn off the heat and leave to cook and cool in the hot broth.

Mix together all the ingredients for the dressing. Combine the salad ingredients and top with the shredded chicken and dressing.

TASTE’s take:

This cold salad goes surprisingly well with a bowl of hot, steamed fragrant rice. Pack any leftover salad to take to work the following day.

Wine: Warwick Professor Black Sauvignon Blanc 2005