Vietnamese Chicken Salad

Vietnamese Chicken Salad

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cuisine International
Servings 4 People


  • 500 g Skinless Chicken Breast
  • 2 cup Chinese Cabbage Finely Shredded
  • 2 pcs Medium Carrots Grated
  • 1 Tbsp Chilli Sauce
  • 2 Tbsp Oyster Sauce
  • 1/4 cup Lemon Juice
  • 2 Tbsp Honey


  • Simmer chicken in a saucepan of water (just enough to cover it) for 10 minutes, or until cooked. Remove from water; cool slightly, then shred finely.
  • In a large bowl mix together the lemon juice, honey, oyster sauce and chilli sauce. Add the chicken and vegetables; toss until all is well coated with the dressing.
  • Serve immediately.


Calories :208
Kilojoules :870
Fat :3
Carbohydrate :15
Protein :30
Cholesterol :62.5
Sodium :577
Saturated Fat :0.5
Fiber :3
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