January has a habit of making everyone reassess their choices. Lighter meals, better habits, fewer regrets. And while the word salad can still strike fear into the hearts of many, this Vietnamese chicken salad is a very good place to start.
Built around simply grilled chicken breast, plenty of crunching vegetables, fresh herbs and a sharp, savoury dressing, it’s light without being worthy and satisfying without being heavy. The peanuts and warm garlic topping do most of the persuading, adding texture and depth that makes this feel like a meal rather than a compromise.
It’s a great shout if you’re aiming to eat a little more healthily this January without giving up flavour or pleasure. Balanced, fresh and full of interest, with meat playing a supporting role rather than stealing the whole show. Proof, if needed, that sensible eating doesn’t have to be dull - and that January food can still be something to look forward to.
Ingredients - serves 4
600g chicken breast
1 cup thinly sliced celery
2 medium carrots, cut into thin strips
60g finely shredded cabbage
1 small onion, sliced
3 tbsp fresh coriander leaves
3 tbsp fresh mint, finely shredded
Dressing
3 tbsp caster sugar
2 tbsp water
1 tbsp fish sauce
1 tsp crushed garlic
2 tbsp lime juice
1 red chilli, seeded and finely chopped
Topping
2 tbsp peanut oil
1½ tsp chopped garlic
50g unsalted roasted peanuts, finely chopped
1 tbsp soft brown sugar (or 2 tsp caster sugar)
METHOD
To grill the chicken:
Season the chicken breasts lightly with salt and a little neutral oil. Grill over a medium-high heat (or use a griddle pan) for 4–5 minutes on each side, until cooked through and lightly coloured.
Remove from the heat and allow to rest for a few minutes before slicing into long, thin strips.
Place the sliced chicken into a large bowl and add the celery, carrot, cabbage, onion, coriander and mint.
To make the dressing, whisk all the ingredients together in a small bowl until the sugar has dissolved and everything is well combined.
For the topping, heat the oil in a wok or small pan over moderate heat. Add the garlic and cook, stirring, until pale golden. Stir in the peanuts and sugar, then remove from the heat.
Pour the dressing over the chicken mixture and toss gently to combine. Transfer to a serving plate and sprinkle over the warm topping just before serving.
A final note on practicality. If you’re cooking like this regularly through January (and beyond), our chicken breasts are available in economical 5kg packs, skin on or skin off,, making it easy to eat well during the week without constantly restocking - or overspending.
Good food, good decisions, no misery required.
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