Vietnamese Chicken Salad Recipe

Name: Vietnamese Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: serving for 4 servings
Ingredients: 1 BBQ chicken, skin and bones removed, shredded finely; 1/4 (250g) savoy cabbage, shredded finely; 2 cups (160g) bean sprouts; 1 (120g) carrot, peeled, cut into thin matchsticks; 1/2 cup fresh mint leaves; 1/2 cup fresh coriander leaves; 1/3 cup (45g) crushed peanuts; Dressing; 1/4 cup (60mL) fresh lime juice; 2 tbsp brown sugar; 2 tbsp Fish Sauce; 1 fresh red chilli, de-seeded, finely chopped; 1 garlic clove, crushed

Ingredients

1 BBQ chicken, skin and bones removed, shredded finely
1/4 (250g) savoy cabbage, shredded finely
2 cups (160g) bean sprouts
1 (120g) carrot, peeled, cut into thin matchsticks
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/3 cup (45g) crushed peanuts
Dressing
1/4 cup (60mL) fresh lime juice
2 tbsp brown sugar
2 tbsp Fish Sauce
1 fresh red chilli, de-seeded, finely chopped
1 garlic clove, crushed

	PREP TIME 20m	TOTAL TIME 20m
YIELD serving for 4 servings

Instructions

Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
For the dressing, combine lime juice, sugar, fish sauce, chilli and garlic in a screw-top jar; shake well until combined.
Drizzle the dressing over the salad and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

Dinner