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Vietnamese

Vietnamese Chicken Salad

0
20 Min
Easy
This recipe is super simple and perfect for a light summer meal.

Ingredients

-
4 portions
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

450 g
Chicken Meat
250 g
Savoy Cabbage, Shredded Finely
2 cups
Bean Sprouts
120 g
Carrot, Peeled, Cut Into Thin Matchsticks
0.5 cup
Fresh Mint leaves
0.5 cup
Fresh coriander
0.33 cup
Crushed peanuts
0.25 cup
Lime Juice
2 tbsps
Brown Sugar
2 tbsps
Maggi Fish Sauce
1 
Red chilli, de-seeded, finely chopped
1 Clove
Garlic, crushed

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Nutrition Value

Fats
10.4 g
Protein
31.8 g
Carbohydrates
24.1 g
Energy
306.42 kcal
Information per serving
Lets Cook

Instruction

20 Minutes
Step 1
5 Min
Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
Step 2
10 Min
For the dressing, combine lime juice, sugar, MAGGI Fish Sauce, chilli and garlic in a screw-top jar; shake well until combined.
Step 3
5 Min
Drizzle the dressing over the salad and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.
Vietnamese Chicken Salad

Step 1 of 3

Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

Vietnamese Chicken Salad

Step 2 of 3

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

Vietnamese Chicken Salad

Step 3 of 3

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

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