Vietnamese chicken salad
A high-protein, low-carb Vietnamese-inspired chicken salad with fresh herbs and a tangy fish-sauce dressing. Quick, fresh, and built for meal prep.
One of my main go-to meals. Quick, fresh, properly delicious, and it scales up easily for meal prep. Salty, sour, sweet, with a little heat from the chilli. Sprinkle chilli flakes on serving for an extra kick.
Ingredients
- Dressing: 2 fresh red chillies, finely chopped
- Dressing: 1 teaspoon crushed garlic
- Dressing: 2 tablespoons rice wine vinegar
- Dressing: 1 tablespoon brown sugar
- Dressing: 5 tablespoons fish sauce
- Dressing: 6 tablespoons lime juice
- Dressing: 5 tablespoons olive oil
- Salad: 500g thinly sliced chicken breast or thigh
- Salad: 2 large carrots, peeled and grated
- Salad: 1/2 red onion, sliced thinly
- Salad: 2 stems spring onions, sliced
- Salad: 1/2 green cabbage, chopped and diced
- Salad: a large handful of coriander and mint leaves
- To serve: crushed peanuts and a squeeze of fresh lime
Method
- Dressing: mix all dressing ingredients together and set aside in the fridge to let the flavours develop.
- Heat a pan over medium-high heat and cook the chicken until just done, about 6–8 minutes. Set aside to rest.
- Combine all salad vegetables in a large bowl and mix well. Add the cooked chicken once cooled slightly.
- Serve topped with crushed peanuts and a squeeze of fresh lime. Add the dressing just before serving.
- Tip: keep salad and dressing separate until serving for meal prep, vegetables stay crunchy through the week.
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