1/1 Photo of Quick 'n Easy Vietnamese Chicken Salad
bluemoon downunder's Note:
This light and refreshing Vietnamese Chicken Salad is really quick to make. It can be eaten alone as a light meal or served as a main meal, over steamed rice. Because I don't like my food too spicy, I omit the chilli, but I've left it in the ingredients listed. Some will no doubt want to increase the spiciness. When serving it to others, I've doubled the recipe and made two versions: one spicy, one not. And been very careful not to mix them up, by putting them in colour-coded serving bowls! Both versions have been eaten with enthusiasm, both by those who are familiar with Vietnamese cuisine and those who are not. Adapted from Lulu Grimes' book "Food: buy it fresh: Cook: cook it simply; Eat: eat it now". If you are serving this salad to guests, and planning ahead, it's worth going to an Asian greengrocer's and buying the authentic ingredients.
My Private Note
Units: US | Metric
- 2 chicken breasts or 2 chicken thighs, cooked, boned, skinned, roughly shredded
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon ginger
- 2 chilies, finely chopped
- 3 garlic cloves, finely chopped
- 2 shallots or 1/2 red onion, finely sliced
- 2 cups bean sprouts
- 2 cups Chinese cabbage or 2 cups savoy cabbage, shredded
- 4 tablespoons vietnamese mint or 4 tablespoons mint, finely chopped
- 1Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
- 2Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
- 3Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
- 4Pour the dressing over the salad and toss all the ingredients together until they are well combined.
- 5Serve as a light meal, or as a main dish over steamed rice.
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Nutritional Facts for Quick 'n Easy Vietnamese Chicken Salad
Serving Size: 1 (221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 179.1
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 2.0 g
- Cholesterol 46.4 mg
- Sodium 752.1 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 2.2 g
- Sugars 5.3 g
- Protein 18.7 g