Have yourself a healthy Vietnamese Chicken Salad

Since his appointment last year, Adler has been busy revamping the resort’s culinary offerings. From creating an onsite chef’s garden to cooking up nourishing fare at the beachfront Starfish Bloo restaurant, Adler is also a proponent of locally sourced produce and minimising kitchen’s food waste. W Bali – Seminyak will reopen on 1 July 2020.

Vietnamese Chicken Salad

Serves 1

Prep time 15 minutes

Cook time 6 minutes

 

Ingredients:

120gr chicken breast

80gr white cabbage

60gr carrot, julienne

60gr red capsicum, julienne

60gr bean sprout

5gr coriander leaves

5gr mint

5gr red chilli

10gr peanuts

5gr fried shallots

40ml Nam jim dressing

 

Nam jim dressing

Ingredients:

8pcs shallot

6pcs garlic

4pcs red chilli

4pcs green chilli

20gr ginger

100gr white sugar

80ml fish sauce

160ml lime juice

10pcs coriander roots

1. Wash and clean the ingredients, remove the seed from the red and green chilli.
2. Finely chop chillies, garlic, ginger and coriander separately.
3. In mixing bowl, add all ingredients and stir to mix well.
4. Place salad dressing in air tight container and store up to 5 days.

Method:

1. Wash the chicken breast then poach until tender and cooked.
2. Cool down the chicken breast, then shredded.
3. Wash and clean the bean sprout, strain and dry. Cut the cabbage into julienne and cut half of the tomato cherry.
4. Pick mint and coriander leaves, cut red chilli into julienne.
5. Toast peanuts with a little salt, then crush.
6. In mixing bowl, place all ingredients together, then add the Nam jim dressing, toss and season.
7. On serving plate, place the chicken salad nicely, garnish with coriander and mint.