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Vietnamese Chicken Salad 


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Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 10 mins

Finely shredded chicken and vegetables tossed in a special sauce.

Ingredients:

17 1/2 oz skinless chicken breast

2 cup finely shredded Chinese cabbage

2 medium carrots, grated

1 Tbsp chili sauce

2 Tbsp oyster sauce

1/4 cup lemon juice

2 Tbsp honey


Directions:

Broil 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.

Author:

Family Health Network

Recipe Book Notes


 



NUTRITIONAL INFO 

(Per Serving)
Calories
208 cals
Kilojoules
870 kJ
Fat
3.0 g
Carbohydrates
15.0 g
Protein
30.0 g
Cholesterol
62.5 mg
Sodium
577 mg
Saturated Fat
0.5 g
Fiber
3.0 g
Calcium
-
Total Sugars
-
Note: A dash indicates no data is available.