Vietnamese Chicken Salad

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READY IN: 30mins
Recipe by Wendys Kitchen

Based on a recipe by lê van nhânh & meera freeman

Ingredients Nutrition


  1. Simmer chicken breasts in a saucepan of salted water until chicken is just.
  2. cooked through. Drain the chicken and set aside to cool.
  3. Combine vinegar, salt, pepper and raw sugar and marinate the sliced red.
  4. onion in this mixture for 30 minutes.
  5. Combine cabbage and carrot together in a large bowl. Pull the cooled chicken.
  6. into fine shreds with your fingers and combine with the cabbage and carrot.
  7. Add the onion, it’s marinade and the Lemon Myrtle Macadamia Oil and toss.
  8. well. Transfer to a serving platter.
  9. Fry macadamia pieces on gentle heat in macadamia oil stirring gently until.
  10. just brown. Remove from heat and drain on paper towel.
  11. Garnish with the hot mint, macadamias and crisp fried shallots.
  12. Serve accompanied with the Dipping sauce and prawn crackers.
  13. Dipping Sauce.
  14. Combine fish sauce, lime juice, raw sugar and sliced chilli in a small serving.
  15. bowl. Stir until sugar is dissolved.

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