Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Vietnamese Chicken Salad

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

Author: CalorieKing
Date: November 27, 2012

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

Preparation Time: 15 mins
Cooking Time: 10 mins


    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.

Nutritional Information
(Per Serving)

Calories:201 cals
Kilojoules:841 kJ
Fat:1.7 g
Carbohydrates:16.3 g
Protein:29.7 g
Cholesterol:72.0 mg
Sodium:407 mg
Saturated Fat:0.5 g
Fiber:1.7 g
Calcium:59.0 mg
Total Sugars:11.8 g

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