Vietnamese minted chicken salad recipe

By Matthew Drennan

  1. Serves 4
  2. Ready in about 25 minutes
  3. Rating

A no-cook spicy salad that's on the table in less than 30 minutes

tried and tested
Vietnamese minted chicken salad


  1. 2 carrots, grated
  2. Large handful fresh beansprouts
  3. Large handful fresh mint (about 30g), plus extra leaves to garnish
  4. 2 shallots, finely sliced
  5. 2 small red chillies, deseeded and finely sliced, plus an extra sliced chilli with seeds to garnish
  6. 3 ready-to-eat chicken breasts, finely sliced
  7. For the dressing
  8. 2 garlic cloves, crushed
  9. 2 tbsp brown sugar
  10. 1 tbsp rice vinegar
  11. Juice of 2 limes
  12. 1 tbsp fish sauce
  13. 4 tbsp vegetable oil


  1. 1. Put the carrots, beansprouts, mint leaves, shallots and chillies in a large bowl and gently toss together (you can add 1 finely sliced head of Chinese leaf for a bulkier salad if you like). Set aside.
  2. 2. For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce, vegetable oil and some freshly ground black pepper into a small bowl and whisk well.
  3. 3. Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.

Wine Recommendation

Wine note: Something vibrant and zesty is needed with this, such as New Zealand Sauvignon Blanc.


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