Vietnamese salad

Banh mi style chicken salad with quick pickles

Want a fresh way to use up roast-in-the-bag chicken? Try this tasty Vietnamese-style salad

By , 24 August 2017

(18 votes)

Banh mi style chicken salad with quick pickles
  • 15 Mins

  • Serves: 4

  • Price: £2.05 per serving

Nutritional Info
Each 319g serving contains
  • Energy

    1628KJ

    389KCAL

    19%
  • Fat

    15.6g

    med

    22%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    12.1g

    low

    13%
  • Salt

    1.12g

    med

    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 510kJ/122kcal.
Ingredients
  • 4tbsp rice wine vinegar 
  • 2tsp caster sugar
  • 1 medium carrot, peeled and grated
  • ¼ cucumber, diced  
  • 4 radishes, finely sliced
  • 1 small shallot, finely sliced
  • 75g day-old baguette, torn into small pieces
  • 1tbsp rapeseed oil
  • 3tbsp sweet chilli sauce
  • Juice 1 lime 
  • 1tbsp fish sauce 
  • ½ small birds eye chilli, finely sliced 
  • 3 Little Gem lettuces, leaves roughly torn 
  • 25g coriander, torn
  • 2tbsp mint leaves
  • 500g leftover cooked chicken, shredded
  • Lime halves, to serve
Method
  • Preheat the oven to 190C/ 170C Fan/Gas 5.

  • To make the pickles, combine the vinegar and sugar in a non-metallic bowl and add the carrot, cucumber, radishes and shallot. Toss and set aside for at least 10 mins.

  • Put the baguette pieces in a bowl, add the oil and toss to coat. Arrange in a single layer on a baking tray and bake for 5-7 mins until golden and crisp.

  • To make the dressing, whisk the chilli sauce, lime juice, fish sauce and chilli with 1tbsp water. Set aside.

  • Toss the lettuce, herbs and baguette croutons with the dressing in a bowl. Divide between 4 plates, and top with the chicken and pickles. Serve with lime halves on the side.