Vietnamese Chicken Salad


Making this beautiful salad for the summer. 



  • 200g chicken fillets
  • 2 cup of (Chinese or Ordinary cabbage) finely shredded
  • 1 carrots, peeled, cut into matchsticks
  • 1 cup fresh Vietnamese mint, Thai Basil and Coriander
  • 1/2 cup Vietnamese dressing (mix well 1/2 table spoon of fish sauce, 1/2 table spoon of rice vinegar, 1/4 limes and 1 table spoon of sugar, 2 table of hot water, 1 garlic clove -chopped and 1 small chilli chopped)
  • 2 table spoons of roasted peanuts, chopped


  1. Make dressing: Whisk lime juice, fish sauce, chilli and sugar together in a jug until sugar has dissolved.
  2. Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer, turning once, for 5 minutes or until cooked through. Remove from pan. Chill. Shred.
  3. Place cabbage, carrot, mint, coriander and chicken in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with peanuts. Serve.
Vietnamese Chicken Salad