Vietnamese Chicken Salad

Vietnamese Chicken Salad

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


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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 10 mins

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

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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


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.