Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad


  • 1 x
    BBQ chicken, skin and bones removed, shredded finely
  • ¼ (250g)
    savoy cabbage, shredded finely
  • 2 cups (160g)
    bean sprouts
  • 1 x (120g)
    carrot , peeled, cut into thin matchsticks
  • ½ cup
    fresh mint leaves
  • ½ cup
    fresh coriander leaves
  • ⅓ cup (45g)
    crushed peanuts
  • ¼ cup (60mL)
    fresh lime juice
  • 2 tbsp
    brown sugar
  • 2 tbsp
  • 1 x
    fresh red chilli, deseeded, chopped finely
  • 1 x
    garlic clove, crushed

How to Cook

Prep Time: 20 minutes | Cooking Time: minutes
  1. Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

  2. Make the dressing by combing lime juice, sugar, MAGGI Fish Sauce, chilli and garlic in a screw-top jar; shake until well combined.

  3. Drizzle the dressing over the salad and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.