Vietnamese Chicken Salad

Vietnamese Chicken Salad

Exotic flavors of a SE Asia sauce mingle in with finely shredded chicken and vegetables.

Rating:

4 stars 4 stars 4 stars 4 stars (18 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 10 mins

Yield: 4 x (approx. 1-1/4 cup servings)

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 500.00 g skinless chicken breast
  • 1/4 cup lemon juice
  • 2 Tbsp honey
  • 2 Tbsp oyster sauce
  • 1 Tbsp chili sauce
  • 2 cup finely shredded Chinese cabbage
  • 2 medium carrots, grated

Directions:

Boil chicken in a saucepan of water (just enough to cover it) for 10 minutes, or until cooked. Remove from water; cool slightly, then finely shred chicken.

In a large bowl mix together lemon juice, honey, oyster sauce, and chili sauce. Add the chicken, cabbage, and carrots. Toss all until well coated with the dressing. Serve immediately.