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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mama Noi’s Vietnamese Chicken Salad

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This chicken salad is spiked with punchy Vietnamese flavours, and comes together in minutes. It’s the ideal stress-free side for any special occasion.

WATCH THIS RECIPE

MAMA NOI’S VIETNAMESE CHICKEN SALAD

PREP TIME

10 minutes
COOK TIME

5 minutes + cooling
SERVES

4
Ingredients

400g (14 oz) chicken breast, sliced into small, thin pieces 

4 cups finely sliced cabbage 

1 cup julienned carrot 

200g (7 oz) cherry tomatoes, halved 

1-2 long red chillies, finely sliced 

1-2 Thai birds’ eye chillies, finely sliced (or to taste) 

1 cup mint leaves 

juice of 1 lime 

½ bottle Marion’s Kitchen Vietnamese-style Tangy Dressing* 

¼ cup fried shallots 

sea salt 

Steps
Step 1

Heat a small saucepan of water until just simmering. Add 2 tsp of salt. Then add the chicken and cook gently for 2-3 minutes or until just cooked through. Drain the chicken and allow to cool completely. 

Step 2

When ready to serve, place the cabbage, carrot, cherry tomatoes, chilies and mint in a large bowl. Squeeze over the lime juice. Add the Marion’s Kitchen Vietnamese-style Tangy Dressing. Toss until well combined. Top with fried shallots and serve. 

Note Icon

Notes:

– My Marion’s Kitchen Vietnamese-style Tangy Dressing is available in major supermarkets in Australia. If you can’t get a hold of it, use the nuoc cham dressing from my Vietnamese-style Pepper Chicken Noodle Bowl. 

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