• Helen Scott

Vietnamese Chicken Salad

Vietnamese Chicken Salad

This is a fulfilling lunchtime salad using leftover cooked meat and one of my very favourite Asian style dressings incorporating lime juice, fish sauce, rice vinegar, sugar, chilli and garlic. The key combination is dressing + protein + salad + peanuts + chopped coriander on top. Within these criteria, you can choose...

What you need:

1 cooked chicken breast, shredded (or equivalent meat/fish)

Pre-cooked noodles (any noodles) for one person

Salad items e.g. lettuce, cucumber, celery, tomato, carrot

Handful of peanuts

Small bunch of fresh coriander, finely chopped

Asian dressing - do not omit, this part is KEY!

4 tbs lime juice 4 tbs fish sauce

4 tbs rice vinegar

3 tbs sugar

1 red chilli finely chopped

1 clove garlic minced


Shred your chicken breast/meat/fish and cook your noodles. Allow them to cool.

Prep your salad ingredients.

Combine salad dressing ingredients.

If assembling ahead of time, combine the meat with the noodles, salad and peanuts but keep the dressing separate until the last minute.

Serves 1

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