Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad


  • 1
    BBQ chicken, skin and bones removed, shredded finely
  • 1/4 (250g)
    savoy cabbage, shredded finely
  • 2 cups (160g)
    bean sprouts
  • 1 (120g)
    carrot, peeled, cut into thin matchsticks
  • 1/2 cup
    fresh mint leaves
  • 1/2 cup
    fresh coriander leaves
  • 1/3 cup (45g)
    crushed peanuts
  • Dressing
  • 1/4 cup (60mL)
    fresh lime juice
  • 2 tbsp
    brown sugar
  • 2 tbsp
    Fish Sauce
  • 1
    fresh red chilli, de-seeded, finely chopped
  • 1
    garlic clove, crushed

How to Cook

Prep Time: 20 minutes | Cooking Time: minutes
  1. Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

  2. For the dressing, combine lime juice, sugar, fish sauce, chilli and garlic in a screw-top jar; shake well until combined.

  3. Drizzle the dressing over the salad and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.



Average Qty Per Serve Qty Per 100g
Energy 1315.5kj 421.1kj
Weight 312.4g 100g
Protein TOTAL 38.7g 12.3g
Fat TOTAL 11.1g 3.5g
- Saturated Fats 2.4g 0.7g
Carbohydrates TOTAL 11.8g 3.7g
- Sugars 10.8g 3.4g
Sodium 720.0mg 230.4mg
Dietary Fibre 5.3g 1.7g
Calcium 94.0mg 30.0mg