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Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad Ingredients:

Vietnamese Chicken Salad Recipe
Vietnamese Chicken Salad Recipe
  • 4 single chicken breast fillets
  • 1/2 (about 730g) wombok (Chinese cabbage), hard core removed, finely shredded
  • 1 bunch fresh mint, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • 2 small carrots, peeled, cut into matchsticks
  • 2 Lebanese cucumbers, cut into matchsticks
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 110g (2 cups) trimmed bean sprouts
  • 2 fresh red birdseye chillies, deseeded, finely chopped
  • 80ml (1/3 cup) fresh lime juice
  • 2 tbs fish sauce
  • 1 tbs caster sugar
  • 55g (1/3 cup) roasted salted peanuts, coarsely chopped

How to make Vietnamese Chicken Salad:

  • Place the chicken in a saucepan and cover with cold water. Place over medium heat and bring to a simmer. Cook, turning once, for 10 minutes or until cooked through. Drain and set aside for 15 minutes to cool. Coarsely shred.
  • Combine the wombok, mint, coriander, carrot, cucumber, shallot and bean sprouts in a bowl. Whisk the chilli, lime juice, fish sauce and sugar in a small jug.
  • Add the chicken to the salad and toss to combine. Drizzle over dressing. Divide among serving bowls and sprinkle with peanuts to serve.

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