Vietnamese chicken salad

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• Duffer

  01 September 2010

  Duffer commented on this recipe

  Delicious, fresh, light and tasty. Really enjoyed this dish have had it twice now. When making the sauce you will need to keep tasting it to make sure it is not to bitter.

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• Duffer

  01 September 2010

  Duffer rated this recipe

  

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• mighteematt

  05 December 2010

  mighteematt rated and commented on this recipe

  

  Easy, quick, fast, tasty, filling.

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• JoB

  28 April 2011

  JoB commented on this recipe

  Really light and yummy. I added glass noodles to make it a main course. I also used a red onion as I didn't have shallots.

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• JoB

  28 April 2011

  JoB rated and commented on this recipe

  

  Forgot to rate!

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• christine

  04 June 2011

  christine rated and commented on this recipe

  

  Lovely light yet filling recipe, i didn't use all the lime about 1 lime and the sauce tasted right.Lots of ribboned cucumber made it a little too wet,next time will use about half the cucumber and then substitute the rest for some crispier leaves.don't like too much corriander so will leave some out next time and i will make it again soon.

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• Evalein

  04 August 2011

  Evalein rated and commented on this recipe

  

  Loved it: incredibly easy and quick to pull together! Added some ribonned carrot for a bit more interest and instead of chicken breast I used chicken thighs. Was great as part of an asian inspired dinner with friends.

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• LRademaker

  06 June 2012

  LRademaker rated and commented on this recipe

  

  Supereasy and fast. I had quite a large red chili though and thought it was very spicy. Other than that: very good!

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• foodlover

  13 June 2012

  foodlover commented on this recipe

  This dish is also lovely with thin slices of red onion or bean sprouts instead of cucumber. You can also use roasted sesame instead of peanuts.

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• Pam

  25 August 2012

  Pam rated and commented on this recipe

  

  Fresh and delicious, lovely healthy salad with added rice thread noodles.

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Ingredients

• 2 small, cooked skinless chicken breasts , shredded
• ½ cucumber , cut into ribbons
• 2 shallots , peeled and very finely chopped
• small handful mixed mint and coriander leaves
• 1 red chilli , thinly sliced
• 3 limes , juiced
• 1 tbsp fish sauce
• 1 tbsp soft brown sugar
• 1 tbsp roasted peanuts , roughly chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Low-fat

Ingredients

• 2 small, cooked skinless chicken breasts , shredded
• ½ cucumber , cut into ribbons
• 2 shallots , peeled and very finely chopped
• small handful mixed mint and coriander leaves
• 1 red chilli , thinly sliced
• 3 limes , juiced
• 1 tbsp fish sauce
• 1 tbsp soft brown sugar
• 1 tbsp roasted peanuts , roughly chopped

Per serving

276 kcalories, protein 40,1g, carbohydrate 12,5g, fat 7,7 g, saturated fat 2,1g, fibre 1,1g, salt 1,67 g

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