Name: Vietnamese Chicken Salad Recipe
Total time: 40 min
Yield: 4
Cuisine: Vietnamese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Do as they do in vietnam-whip up a wholesome, flavoursome dinner that's full of fresh, colourful and crunchy vegies. 

How to make Vietnamese Chicken Salad Recipe

Chrissy Freer

Crawler

Vietnamese

<p>Do as they do in vietnam-whip up a wholesome, flavoursome dinner that's full of fresh, colourful and crunchy vegies. </p>

Non Vegetarian

Cold water

Brown onion,  halved

Black peppercorns

Single chicken breast fillets

Snow peas,  trimmed,  thinly sliced lengthways

Rice vinegar

Caster sugar

Fish sauce

Long fresh red chilli,  deseeded,  finely chopped

Shredded white cabbage

Red onion,  halved,  thinly sliced

1 large carrot,  peeled,  cut long matchsticks

Place the water, onion and peppercorns in a saucepan and bring to the boil. Add the chicken and cover with a lid. Remove from heat. Set aside for 30 minutes to poach. Transfer the chicken to a plate. Set aside to cool completely.

step 1

Place the snow peas in a small heatproof bowl. Cover with boiling water. Set aside for 30 seconds to soak. Refresh under cold running water. Drain.

step 2

Place the vinegar, sugar, fish sauce and chilli in a small bowl and stir until the sugar dissolves.

step 3

Finely shred the chicken. Place the chicken, snow peas, cabbage, red onion, carrot and mint leaves in a large bowl. Add the dressing and toss to combine. Divide among serving bowls to serve.

step 4

Taste