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Vietnamese Chicken Salad

  • Timer Prep 25 min
  • Chart 274.0 cal/
  • Chef hat Easy


Shred the cooked skinless roast chicken breasts. Cut the large carrots into long matchsticks. Finely slice the shallots. Cut the cucumber into ribbons. Deseed and slice the red chillis. Roughly chop the fresh mint. Juice the limes.


  1. 1 Place the chicken in a large bowl with the carrot, shallot, cucumber, chilli, mint and coriander.
  2. 2 In a separate bowl whisk together the lime juice, fish sauce and sugar until the sugar dissolves. Pour over the salad and toss well.
  3. 3 Divide between 2 plates to serve.
  • Average per serving
  • Calories 274.0kCal
  • Fat7.2g
  • Saturated2.2g
  • Salt2.3g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg