Vietnamese Chicken Salad

Luscious Leaves

Award-winning London chef, and one half of successful catering company Blackbird Catering, Annie O'Carroll creates mouth-wateringly tasty salad recipes to tantalise the taste buds. Using seasonal produce, Annie shows us how to spice up the traditional notion of a salad by blending unusual and exciting combinations of flavours.

Serves 4

  • 2 chicken breasts cooked and sliced

A handful of each of the following:

  • finely sliced cabbage
  • grated or finely sliced carrot
  • finely sliced sugar snaps
  • 2 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • salted peanuts (optional)

For the dressing:

  • 3 crushed garlic cloves
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice

Mix together the ingredients for the dressing until well combined. Toss salad with the dressing just before serving and garnish with coriander and mint leaves

Annie O'Carroll and Georgina Holt have collaborated to form Blackbird Catering, a catering company that provides each client with a vibrancy of interesting and original menus, personal service and ideas for event organising, from weddings and big celebrations, to small dinners, working in London and the south of England. To find out more visit www.blackbirdcatering.co.uk or call 07877 835767 / 07946 532130.

  • Photographs David Merewether
  • Recipes Annie O'Carroll
  • WT