0 from 3 votes
Vietnamese chicken salad
Easy to make, packed with flavor and crunch, this salad is a great lunch (and perfect way to use up leftovers).
Prep Time
10 mins
Total Time
10 mins
Servings: 2 or
Calories: 602 kcal
Course:
Main Course , Lunch
Cuisine:
Asian
Ingredients
- 1 chili or more to taste - green or red are fine
- 1 tablespoon brown sugar
- ½ lime juice and zest ie from ½ lime, about 2tbsp juice
- 2 tablespoon vegetable oil
- 2 tablespoon fish sauce
- 2 ½ cups cabbage 220g, shredded
- 1 ½ cups carrots 145g, grated
- 2 cups cooked chicken 210g, shredded, or can use leftover turkey too
- ¾ oz mint 7g (1 small box) leaves removed and roughly chopped
- 1 shallot large, sliced (or approx ¼ red onion), optional
- 2 tablespoon roasted peanuts drizzled on top
Instructions
- Deseed and finely chop the chili then mix it with the sugar, lime juice and zest, oil and fish sauce in the bottom of a large bowl until combined.
- Add the cabbage, carrots, chicken, mint and shallot (if using) to the bowl and mix well so the dressing covers everything and it is well mixed.
- Serve ideally immediately, topped with some roasted peanuts if you like.
Cup of Yum
Notes
- (see video above)
Nutrition Information
Calories
602kcal
(30%)
Carbohydrates
28g
(9%)
Protein
40g
(80%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Cholesterol
106mg
(35%)
Sodium
1647mg
(69%)
Potassium
983mg
(28%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
16690IU
(334%)
Vitamin C
46.9mg
(52%)
Calcium
133mg
(13%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 2or
Amount Per Serving
Calories 602
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 28g | 9% |
| Protein | 40g | 80% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 106mg | 35% |
| Sodium | 1647mg | 69% |
| Potassium | 983mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 16690IU | 334% |
| Vitamin C | 46.9mg | 52% |
| Calcium | 133mg | 13% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.