Vietnamese Chicken Salad
Easy
•Share recipe
This recipe is super simple and perfect for a light summer meal.
Read more
Read Less
Ingredients
4
portions
ingredient_quantity
recipe ingredient
BBQ Chicken, Shredded
450
g
Savoy Cabbage, Shredded Finely
250
g
( 0.25 )
Bean Sprouts
2
cups
( 160 g )
Carrot, cut into thin strips
120
g
Fresh Mint leaves
0.5
cup
Coriander Leaves
0.5
cup
Crushed peanuts
0.33
cup
Lime Juice
0.25
cup
( 60 ml )
Brown Sugar
2
tbsps
Maggi Fish Sauce
1
tbsp
Red chilli
1
Garlic, crushed
1
Clove
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
27.7 g
Energy
357.5 kcal
Fats
12.52 g
Protein
36.36 g
Nutrition Table Footer
5 min
10 min
5 min
Recipe steps
20 min
Step 1
Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
Recipe steps
20 min
Step 2
For the dressing, combine lime juice, sugar, MAGGI Fish Sauce, chilli and garlic in a screw-top jar; shake well until combined.
Recipe steps
20 min
Step 3
Drizzle the dressing over the salad and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.