Vietnamese Chicken Salad

The sun is out again and its lovely and warm so lets try another fresh tasty salad for dinner tonight. I find Asian salads perfect for healthy eating as they tend to use fresh herbs and citrus fruits to flavour rather than oils.

I often turn to Asian recipes to highlight the principles of a healthy meal plan. The Asian’s tend to cook with loads of fresh herbs in their salads and also cook their food very fast – helping to keep the nutrients in. This salad is delicious…

Serves 4

Vietnamese Chicken Salad

Vietnamese Chicken Salad


  • 3 pieces chicken breast fillets
  • 1 dessert spoon olive oil
  • Sea salt
  • Freshly cracked pepper
  • 90 grams bean sprout - rinsed
  • 20 grams or ½ cup of mint leaves (stalks removed)
  • 50 grams or 1 cup of basil leaves
  • 200 grams or 4 cups Chinese cabbages finely shredded
  • 2 medium carrots peeled and grated
  • Vietnamese Dressing
  • 60 ml Lime juice
  • 60 ml Fish sauce
  • 2 tablespoons Rice vinegar
  • 1 teaspoon caster sugar
  • 2 very finely chopped Garlic Cloves optional
  • 1/2 red onion
  • 1 large red chilli (finely chopped)


  1. Preheat the oven to 220°C (425°F/Gas 7).
  2. Heat a frying pan over a high heat, and while the pan is heating, brush the chicken with olive oil and season with salt and pepper.
  3. Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute.
  4. Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for 20 minutes.
  5. Shred the chicken into thin strips with your hands and place in a large bowl.
  6. Add the remaining ingredients and toss to combine.
  7. Vietnamese Dressing
  8. Place all the ingredients in a small bowl and stir until the sugar is dissolved
  9. Dairy Free

My optimal Self Care Food Plan restores love and balance to your meal times.


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