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Maya Kitchenette

Vietnamese Salad with Peanut Sauce

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories: 592
Ingredients Method

Ingredients
  

  • 2 chicken breasts or 200 grams of chicken sausages/chicken balls
  • Lettuce
  • 1/2 yellow capsicums cut into thin strips
  • 1/2 green capsicum cut into thin strips
  • 1 carrot shredded
  • green onions finely chopped (about /4 cup)
  • cilantro - chopped
  • basil - chopped
  • 1 onion - sliced
  • 5 cherry tomatoes
  • Corn *optional
For the peanut sauce
  • ΒΌ cup fresh lime juice
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 2 tsp olive oil
  • 1 tsp sugar
  • 1 tsp honey
  • 2-4 teaspoons water
  • 1/2 cup roasted peanuts
  • 4 small cloves garlic minced
  • 1/2 lemongrass - bruised

Method
 

  1. If using chicken sausage or chicken balls, just pan fry for 5 minutes and keep aside.
  2. If using chicken breast, season chicken breast with your favorite seasoning. You can just opt for salt, pepper and some rosemary. Grill or pan fry with 1 tbsp of oil till cooked. Keep aside.
  3. Combine the dressing ingredients in a blender or food processor. Sauce should still be slightly chunky. Taste and adjust to fit your preferences.
  4. On a plate, scattered the vegetables and top with a chicken breast. Top with a spoonfuls of peanut sauce and finish it off with a few extra chopped peanuts, cilantro and basil.