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Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad
Source: maggi

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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

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A recipe from maggi

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