Vietnamese chicken salad
Easy to make, packed with flavor and crunch, this salad is a great lunch (and perfect way to use up leftovers).
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Lunch, Main Course
Cuisine: Asian
Servings: 2 or more
Calories: 602kcal
Author: Caroline's Cooking
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- 1 chili or more to taste - green or red are fine
- 1 tablespoon brown sugar
- ½ lime juice and zest ie from ½ lime, about 2tbsp juice
- 2 tablespoon vegetable oil
- 2 tablespoon fish sauce
- 2 ½ cups cabbage 220g, shredded
- 1 ½ cups carrots 145g, grated
- 2 cups cooked chicken 210g, shredded, or can use leftover turkey too
- ¾ oz mint 7g (1 small box) leaves removed and roughly chopped
- 1 shallot large, sliced (or approx ¼ red onion), optional
- 2 tablespoon roasted peanuts drizzled on top
Deseed and finely chop the chili then mix it with the sugar, lime juice and zest, oil and fish sauce in the bottom of a large bowl until combined.
Add the cabbage, carrots, chicken, mint and shallot (if using) to the bowl and mix well so the dressing covers everything and it is well mixed.
Serve ideally immediately, topped with some roasted peanuts if you like.
Calories: 602kcal | Carbohydrates: 28g | Protein: 40g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 1647mg | Potassium: 983mg | Fiber: 7g | Sugar: 15g | Vitamin A: 16690IU | Vitamin C: 46.9mg | Calcium: 133mg | Iron: 3.6mg