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    You are in: Home / Recipes / Quick 'n Easy Vietnamese Chicken Salad Recipe
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    Quick 'n Easy Vietnamese Chicken Salad

    Quick 'n Easy Vietnamese Chicken Salad. Photo by TeresaS

    1/1 Photo of Quick 'n Easy Vietnamese Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    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.

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    Units: US | Metric


    1. 1
      Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
    2. 2
      Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
    3. 3
      Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
    4. 4
      Pour the dressing over the salad and toss all the ingredients together until they are well combined.
    5. 5
      Serve as a light meal, or as a main dish over steamed rice.

    Ratings & Reviews:

    • on January 17, 2009


      What a wonderful refreshing salad. I made as posted with the exception of cooking the bean sprouts I used raw. Loved the flavor with the mint. I couldn't locate Vietnamese mint (OK, I didn't look for it) so used regular mint. This was quick and easy. Thanks for posting. :)

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    • on July 19, 2008


      I added a little sesame oil to the dressing to give it a nutty flavor...Yum! But, the cabbage is a bit tough raw...I'm wondering if a bit steaming might be good?

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    • on April 28, 2006


      This was very delicious. A nice light lunch or dinner. I followed the directions, including the bean sprouts. Ate it over several days, and the bean sprouts stayed crisp, the cabbage got a little soggy. Overall, a tasty addition to a summer salad rotation. Add almonds or raman noodles for a little crunch.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    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

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