Vietnamese Chicken Salad Recipe

By Angela Casley
Vietnamese chicken salad. Picture / Babiche Martens

This Vietnamese salad just oozes with fresh zingy flavours perfect for a balmy evening meal. Luckily, we’ve had a few nights where it has actually felt like summer and, at last, we can sit outside for dinner and enjoy the longer evenings while they last.

Serves 4

2 tsp fish sauce
¼ cup lime juice
1 tsp brown sugar
1 Tbsp chopped red chilli

1 Tbsp oil
6 boneless chicken thighs, sliced thinly
100g fresh beans, blanched
½ telegraph cucumber, sliced
2 spring onions, sliced
2 tomatoes, cut into quarters
1 handful coriander
1 handful mint
½ cup toasted peanuts, chopped roughly

1. To make the dressing in a small jar place the fish sauce, lime juice, sugar and chilli. Shake and set aside.

2. Heat the oil in a frying pan to a medium heat. Add the chicken and cook for 4 or 5 minutes until cooked through and nicely browned. Set aside.

3. Into a large bowl place the beans, cucumber, spring onion, tomatoes, coriander, mint and chicken. Add the dressing and toss through.

4. Serve with a sprinkle of chopped peanuts.

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