Vietnamese chicken salad

Vietnamese Chicken Salad

We had healthy food day at work the other day, so I decided to take a salad. I have been blogging for a year now, but have forgotten to add this beauty to the blog. I only made this salad for the first time last year, and it’s so good that you could eat it every week. I always feel fantastic after I have eaten this – not too heavy, not too light. Anyway, it’s here by demand. I keep being reminded to add it to my blog. So here it is.

I have also made this salad without the chicken (as a side), and most people have complimented and devoured it. So trust me on this one – it’s good.


  • 400g of chicken breasts
  • 1 stem of lemon grass – the white part chopped finely, the green end bit cut in half
  • 200 g Chinese Wom Buk cabbage, thinly sliced
  • 1 carrot, grated
  • 1/2 red onion, thinly sliced
  • 1/2 cup of fresh coriander leaves and stems chopped
  • 1/2 cup fresh mint (I use vietnamese mint) chopped
  • 2 tablespoons chopped peanuts
  • 1 tablespoon crisp fried shallots (from the Asian section of the supermarket)
  • 2 Kaffir lime leaves, finely chopped (optional – I grow Kaffir lime, and it’s devine so I need excuses to use it!)


  • 1 tablespoon fish sauce
  • 2 tablespoons sweet chilli sauce
  • 1 lime, juiced

What you will need

  • Small saucepan
  • Salad bowl

What to do

  • Place the chicken and lemongrass twigs (stem ends) in a small saucepan of slightly salted water
  • Bring to the boil, and then reduce and heat for 8-10 mins
  • Drain and keep warm
  • Put the Wom Buk, carrot, onion, coriander and mint in the salad bowl
  • Finely slice the chicken and place on top
  • Drizzle over the fish sauce, sweet chilli sauce and lime juice
  • Add the Peanuts and dried shallot
  • Toss and serve

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s