A refreshing and healthy Vietnamese chicken salad featuring tender chicken, crisp vegetables, and a tangy dressing. Perfect for a light lunch or dinner.
Preparation time
20min
Cooking time
20min
Ingredients
4 Servings
- 0.5 head cabbage
- 2 carrot
- 2 pieces chicken breast
- 1 chili
- 0.5 cup cilantro
- 1 cucumber
- 3 tablespoons fish sauce
- 2 cloves garlic
- 3 tablespoons lime juice
- 0.5 cup mint leaves
- 0.5 red onion
- 1 tablespoon sugar
Directions
Step 1
Cook the chicken breasts in boiling water for 15-20 minutes or until fully cooked. Remove from water and let cool.
Step 2
Shred the cooled chicken breasts into thin strips.
Step 3
In a large bowl, combine the shredded chicken, sliced cabbage, julienned carrots, sliced cucumber, and thinly sliced red onion.
Step 4
Add the chopped cilantro and mint leaves to the bowl.
Step 5
In a separate small bowl, mix the fish sauce, lime juice, sugar, minced garlic, and chopped chili (if using) to make the dressing.
Step 6
Pour the dressing over the salad and toss well to combine.
Step 7
Serve immediately or refrigerate for 30 minutes to let the flavors meld.