This is a wonderful salad filled with colour and crunch. The whole family will love it.
Mix garlic, ginger, soy sauce and lime juice and coat chicken pieces. Marinate for 15 minutes but no longer than an hour.
Just before you’re ready to serve, cook in a hot grill pan until just done. It should only take a few minutes on each side. Don’t overcook chicken.
Vietnamese Salad Dressing
Combine all ingredients in a large measuring cup and stir well to combine and set aside while you make the salad.
Make the dressing second so the flavors have a chance to develop while you’re slicing and dicing.
Vietnamese Mint Salad
In a large bowl combine the cabbage, carrot, celery, peppers and mint.
Set aside while you cook the chicken.
Add dressing just before serving.
Place salad on serving plate and garnish with whole mint leaves, chopped peanuts and chilli slices.
Arrange chicken pieces on top of salad and drizzle dressing over salad and chicken
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