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Vietnamese Chicken Salad
Vietnamese

Vietnamese Chicken Salad

0
20Min
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
BBQ Chicken, Shredded
250  g
  ( 0.25  )
Savoy Cabbage, Shredded Finely
2  cups
  ( 160 g )
Bean Sprouts
120  g
  ( 1  )
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
  ( 60 ml )
Lime Juice
2  tbsps
Brown Sugar
1  tbsp
Maggi Fish Sauce
1 
Red chilli, de-seeded, finely chopped
1  Clove
Garlic, crushed
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Nutrition Value

Energy
357.51 kcal
Protein
36.36 g
Carbohydrates
27.7 g
Fats
12.52 g
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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