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Vietnamese-Style Chicken Salad

This is a simple, nutritious meal to throw together at the last minute, either served in separate dishes for people to make their own salads, or tossed altogether in one large serving bowl.
Servings: 4 people
Author: Amanda Lawson

Ingredients

  • 2 chicken breasts, poached, roasted or barbequed
  • 1 270 g packet noodles (I used udon noodles)
  • 1/8 cabbage
  • 1 lebanese cucumber
  • 1 carrot
  • 1 red capsicum
  • 1 cob cooked corn kernels substitute with tinned corn
  • 1 handful cherry tomatoes, halved, or 1 large tomato, chopped
  • 1 handful coriander leaves
  • 1 handful mint leaves
  • 1/2 cup peanuts
  • 1/2 cup fried shallots
  • 2 tbsp dried chilli flakes, or a small fresh chilli, seeded and chopped
  • 1 lime, segmented, to serve

Dressing

  • 1/4 cup lime juice (about 1 1/2 limes)
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tsp sesame oil

Instructions

  • Shred the cooked chicken and put into a bowl.
  • Cook the noodles according the instructions on the packet, rinse in cold water, set aside in a bowl until ready to use.
  • Thinly slice all of the vegetables and place in another bowl.
  • Place the herbs and lime segments in separate bowls, as well as the peanuts, dried shallots and chilli flakes.
  • Serve all the components of the salad in their bowls immediately with the dressing on the side, ready for people to help themsleves.

Dressing

  • Whisk all the ingredients together, and store in the fridge until ready to serve.

Notes

The dressing can be made ahead and stored in the fridge. It will keep for up to a week.
If you have poached your own chicken (as I did the day before), cook the noodles in the poaching liquid to give them a little more flavour.
You could, of course, mix all of the ingredients together and serve in one large bowl. In this case, I would would consider doubling the dressing. If serving the ingredients separately for people to make up their own salads, I find you just need a small amount of dressing to drizzle over the top.