This chicken salad is spiked with punchy Vietnamese flavours, and comes together in minutes. It’s the ideal stress-free side for any special occasion.
Mama Noi’s Vietnamese Chicken Salad
2 tsp sea salt
400g (14 oz) chicken breast, sliced into small, thin pieces
4 cups finely sliced cabbage
1 cup julienned carrot
200g (7 oz) cherry tomatoes, halved
1-2 long red chillies, finely sliced
1-2 birdseye chillies, finely sliced (or to taste)
1 lime
½ bottle Marion’s Kitchen Vietnamese-style Tangy Dressing *
1 cup fresh mint leaves
¼ cup crispy fried shallots
- Heat a small saucepan of water until just simmering. Add salt, then add the chicken and cook gently for 2–3 minutes or until just cooked through. Drain the chicken and allow to cool completely, then shred the meat.
- When ready to serve, place the cabbage, carrot, cherry tomatoes and chillies in a large bowl, along with the shredded chicken. Squeeze over the lime juice. Add the Marion’s Kitchen Vietnamese-style Tangy Dressing. Toss until well combined, then transfer to a serving plate. Scatter over the mint leaves and the fried shallots, then serve.
- Notes: – My Marion’s Kitchen Vietnamese-style Tangy Dressing is available in major supermarkets in Australia. If you can’t get a hold of it, use the nuoc cham dressing from my Vietnamese-style Pepper Chicken Noodle Bowl .
