Vietnamese-style chicken salad
- June 2015
- Serves 3-4
- Hands-on time 30 min, simmering time 30 min
Try Debbie Major’s Vietnamese chicken salad recipe with punchy herbs, zingy dressing and crunch galore.
- Dairy-free recipes
- Gluten-free recipes
- 11.8g (2.4g saturated)
- 20.8g (17.2g sugars)
For 4 servings
If you’re short on time, buy a ready-roasted chicken, discard the skin and bones, and finely shred the meat.
Try to buy Asian herbs (vietnamese mint and coriander, and asian basil). If you can’t find them, use ordinary herbs. The salad will still be great.
We like the colour that British radishes bring, even though mooli radish would be more authentic.
Poach the chicken and shred it up to 48 hours ahead, then cover and chill. Bring to room temperature to serve. Make the salad 1 hour ahead, but add the herbs and dressing just before serving or the salad will wilt.
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