See… the thing is… I’m pretty messy. When we moved into this flat I bought a cute little bleached wood table and two bright white chairs with pretty red cushions to go in our kitchen. I had hopeful day-dreams of eating leisurely breakfasts at that table on Saturday mornings. Or enjoying late-night snacks in there when we’d been out for an evening.
Clearly, my hopes were set too high. I literally cannot even SEE the top of that table right now. It is covered with the following things:
1. A large cardboard box from my last vegetable delivery almost two weeks ago
2. Four wadded up tea towels
3. A box of granola bars
4. A bowl of apples / eggplants / limes / lemons
5. A box of multi-coloured markers
6. About 450 plastic baggies
7. A stack of papers from our trip to Wales back in JULY
And it was in that stack of papers from our long-ago trip to the lovely Gower Peninsula in Wales that this recipe resurfaced. We spent 2 nights in a cottage in Wales when my parents were here on their summer break. Before we left my mom and I packed boxes and bags full of food. We planned our evening meals and our breakfasts and even our afternoon snacks. This recipe was one of the ones we chose.
We bought a roasted chicken a the Tesco and we made the salad dressing before we left home and transported it in a jar. Then, all we had to do in the house in Wales was make the salad and toss it all together. It was a gorgeous, easy and incredibly tasty meal and I swear I meant to post about it a long time ago. But, the recipe got buried and I forgot all about it. I was on an expedition this evening to find a roll of tape (found it under the box of markers, beside a random tomato) and I unearthed the recipe!
I hope you all enjoy this salad as much as we did… and in an equally beautiful location! I’m off to see what else I can find on that table.
Vietnamese chicken salad
2 small, cooked chicken breasts, shredded- or you can use the meat from a roasted chicken
1/2 cucumber, cut into thin ribbons
1 carrot, cut into long thin slices
several handfuls of torn lettuce leaves
2 spring onions, finely chopped
1 large handful of coriander (cilantro), finely chopped
1 red chilli, thinly sliced
the juice of 3 limes
1 tbs fish sauce
1 tbs soft brown sugar
2 tbs roasted peanuts, roughly chopped
Combine all the chicken with the cucumber, carrots, lettuce, spring onions, coriander and chilli in a large bowl.
In a jar with a lid, combine the lime juice, fish sauce and brown sugar. Shake the jar well for 20-30 seconds.
Pour the dressing over the salad and toss. Serve sprinkled with the roasted peanuts.