Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 20 s
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 (450g) BBQ chicken; 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 (20g) crushed peanuts; 1/4 (60mL) lime juice; 2 tbsp brown sugar; 1 Tbsp (15mL) MAGGI Fish Sauce; 1 red chilli de-seeded finely chopped; 1 garlic glove crushed

(0)

Easy

This recipe is super simple and perfect for a light summer meal.

Ingredients

4 portions

450 g

BBQ Chicken, Shredded

250 g

( 0.25 )

Savoy Cabbage, Shredded Finely

2 cups

( 160 g )

Bean Sprouts

120 g

( 1 )

Carrot, Peeled, Cut Into Thin Matchsticks

0.5 cup

Fresh Mint leaves

0.5 cup

Fresh coriander

0.33 cup

Crushed peanuts

0.25 cup

( 60 ml )

Lime Juice

2 tbsps

Brown Sugar

1 tbsp

Maggi Fish Sauce

Red chilli, de-seeded, finely chopped

1 Clove

Garlic, crushed

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Nutrition Value

Carbohydrates

27.7 g

Energy

357.5 kcal

Fats

12.52 g

Protein

36.36 g

Information per serving

Step 1
5 Min

Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
Step 2
10 Min

For the dressing, combine lime juice, sugar, MAGGI Fish Sauce, chilli and garlic in a screw-top jar; shake well until combined.
Step 3
5 Min

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

Step 1 of 3

Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

Step 2 of 3

For the dressing, combine lime juice, sugar, MAGGI Fish Sauce, chilli and garlic in a screw-top jar; shake well until combined.

Step 3 of 3

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

Recipe PDF

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Vietnamese Chicken Salad

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Vietnamese Chicken Salad

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