Cafe Hanoi is giving you the perfect summer salad recipe, perfect for enjoying in the summer heat, or bringing along to a get together.

POACHED CHICKEN SALAD

Serves 4 as a main, or 8 as a side dish

FOR THE DRESSING

35g castor sugar
160ml warm water
200ml lime juice – fresh or bottled
160ml fish sauce
10ml soy sauce
130ml rice vinegar
5g red chili – deseeded and finely diced
5g garlic, finely minced

FOR THE SALAD

1 whole chicken
3 green papayas – or green mango – peeled and shredded with a mandolin or julienne peeler
3 Lebanese cucumbers, cut lengthways, deseeded and cut into batons
Handful of mint leaves, chopped
40g peanuts, roasted and roughly chopped

METHOD

  • For the dressing, dissolve the sugar in the warm water, then combine with remaining ingredients.
  • Poach the chicken in chicken stock or seasoned water, until cooked through.
  • Cool chicken and shred into pieces, discarding the skin and bones.
  • Mix together the chicken, mint leaves, cucumber, and papaya. Toss through the dressing – the salad should be quite wet.
  • Garnish with peanuts and serve immediately.