Vietnamese Chicken Salad


by Thunderbird Cafe

Take yourself back to your last Asian beach holiday with this simple fresh salad.

Prep Time: 15 minutes

Cook Time: 15 minutes


  • 400g chicken breast fillets
  • 1 stem lemon grass, white part only, chopped
  • 1T fish sauce
  • 2t sugar
  • 2T lime juice
  • 1 and 1/2t sweet chili sauce
  • 200g Chinese cabbage, thinly sliced
  • 1 carrot, cut into ribbons
  • 1/2 red onion, thinly sliced
  • 1/2C fresh coriander leaves (garnish)
  • 1/2C fresh mint, roughly chopped
  • 2T chopped coriander leaves
  • 2T chopped peanuts

1. Bring salted water to a boil in a deep frying pan. Add the chicken and lemon grass and simmer for 10 minutes, until the chicken has just cooked through. 2. Combine the fish sauce, sugar, lime juice and sweet chili sauce in a small saucepan and heat gently, stirring, over medium heat until the sugar has dissolved. Remove from heat and set aside. 3. Toss the cabbage, carrot, onion, chopped coriander and mint together in a bowl. Drizzle three quarters of the warmed dressing over them, toss to combine and transfer to a serving platter. 4. Thinly slice the chicken on the diagonal and arrange over the top of the salad. Drizzle the remaining dressing over the top. Garnish with the extra coriander leaves and chopped peanut and serve.