Remix Eats: Vietnamese Rangitikei Chicken Salad Recipe

Vietnamese Salad Simple summer recipes are a godsend when it's too hot to even think about spending hours in the kitchen, and this Vietnamese Rangitikei Chicken Salad recipe is the perfect summer meal. It's easy, good for you, and more importantly, it tastes fantastic! You can whip this up to impress your friends when you're not in the mood to get behind the bbq. Ingredients Chicken * 4 skinless Rangitikei Free Range Chicken Breasts * 1 lemongrass stalk, white part only * 2.5cm piece fresh ginger, peeled and sliced * 2 teaspoons flaky salt * 8 whole black peppercorns * 1 star anise Dressing * 2 spring onions, trimmed and finely chopped * 1-2 long red chillies, deseeded and finely chopped, or to taste * 1 clove garlic, crushed * 3 tablespoons fresh lime juice * 3 tablespoons fish sauce * 2 tablespoons rice vinegar * 1 tablespoon brown sugar Salad * 2 carrots, grated * ½ cucumber, cut in half lengthwise, deseeded and very thinly sliced * ¼ cabbage, very thinly sliced * 2 handfuls baby silver beet leaves, shredded * ½ cup fresh coriander leaves, roughly chopped * ½ cup fresh mint leaves Method Place the lemongrass, ginger, salt, peppercorns and star anise into a large saucepan filled with cold water and bring to the boil.Add the chicken breasts, turn off the heat, cover and leave chicken breasts to poach for 1- ½-2 hours. This will depend on weight of chicken breasts. In a large bowl, whisk together the dressing ingredients until the sugar is dissolved. Add the carrot, cucumber, cabbage and silver beet and toss to combine. Using clean hands, shred the chicken and add to the salad with the fresh herbs. Toss well before serving immediately. For more delicious chicken recipes, head here.