Our Vietnamese Chicken Salad is a hit when we serve it in noodle boxes at cocktail parties. I love the combination of salty, sweet & sour with a hit of chilli. We add lots of fresh herbs that give it a flavour burst. Coriander & mint are a beautiful combo but it’s the Thai basil that really adds a unique flavour.
It’s a complete meal in itself, wonderful on these hot summer nights. Absolutely delicious with prawns too.
Love you to give it a go & feel free to comment below. If you’re looking for other salad ideas just click here .
Vietnamese Chicken Salad
A delicious summer salad.
Dressing: 1 chilli, chopped (remove seeds if you'd prefer less heat) 1 garlic clove, roughly chopped 1 tbsp palm or brown sugar 2 tbsp fish sauce 2 tbsp lime juice 2 tbsp rice wine vinegar 3 tbsp macadamia oil Salad: 2 chicken breasts, poached & shredded 1/2 Chinese cabbage, sliced thinly 2 Lebanese cucumbers, julienned or sliced thinly 2 carrots, julienned or grated Large handful mint & coriander leaves Small handful Thai basil Optional: Garnish with fried shallots
Dressing: Pound chilli & garlic in a mortar & pestle (or chop finely). Stir sugar & lime juice until sugar dissolved. Then add garlic, chilli & remaining ingredients.
Salad: Shake dressing & pour over chicken. Add all salad ingredients & combine. Garnish with extra herbs. Enjoy.