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)

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


  • 17 1/2 oz 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 Info (per serving)

CALORIES 201 cals
Kilojoules 841 kJ
Fat 1.7 g
Saturated Fat 0.5 g
Cholesterol 72 mg
Sodium 407 mg
Carbohydrates 16.3 g
Fiber 1.7 g
Total Sugars 11.8 g
Protein 29.7 g
Calcium 59.0 mg
Note: A dash indicates no data is available.