recipe-lr_medley_tomatoes_qukes-cucumbers_baby-wombok_vietnamese-chicken-salad_janelle-bloom_2015_25

Recipe

Vietnamese Tomato Medley & Chicken Salad

6
Serves
330 MINS
Prep Time
20 MINS
Cook Time
17
Ingredients
Ingredients
Method
  • 400g Tomato Medley, halved for the larger tomatoes
  • 250g Qukes® Baby Cucumbers, thinly sliced lengthways
  • 1 Baby Wombok, finely shredded
  • 3 chicken breast fillets, trimmed
  • 1 tbs vegetable oil
  • 2 medium carrots, peeled, shredded
  • 125g snow peas, thinly sliced
  • 250g bean sprouts, trimmed
  • 1 cup fresh mint leaves
  • 2 tbs sesame seeds, toasted
  • 1/4 cup Asian fried eshallots
  • 3 garlic cloves, chopped
  • 2 long red chillies, deseeded and roughly chopped
  • 1 small red chilli, deseeded and roughly chopped
  • 1/4 cup palm sugar, grated
  • 2 large limes, juiced
  • 1/2 cup fish sauce
  1. For the dressing; Process the garlic and chilli until finely chopped. Transfer to a bowl, stir in the remaining ingredients, mix well.
  2. Preheat oven to 180°C fan forced. Heat a large frying pan over medium-high heat until hot. Add a little oil and chicken, cook 3 minutes each side. Transfer to oven, cook 10-15 minutes until cooked through. Remove to a plate, cover and stand 5 minutes. Shred the warm chicken and transfer to a bowl. Spoon over 2 tablespoons of the dressing, stir to combine. Refrigerate until cool.
  3. Combine the Qukes®, carrot, wombok, snow peas, bean sprouts, tomatoes and mint on a large platter. Add the chicken and remaining dressing, toss until well combined. Scatter with sesame seeds and eshallots. Serve.
 Serving tips: Serve on a large platter and allow people to help themselves or pile into lettuce cups, small bowls, little brioche buns or Chinese serving spoons.