Vietnamese-style vegetables and chicken salad

Enjoy the flavour of this delicious dish.

Vietnamese-style vegetables and chicken salad


Serves 4

500g cooked chicken, skin removed
1-2 cups grated carrot
1-2 cups shredded lettuce
1 cup mint leaves
1 cup chopped coriander
½ cup pumpkin seeds
½ cup sultanas
2 spring onions, chopped

½ red onion, very finely chopped, or 2 spring onions finely chopped
½-1 tsp chopped chilli
2 tsp sugar
¼ tsp freshly ground black pepper
¼ cup rice vinegar
1-3 Tbsp fish sauce, optional


Slice chicken into long thin strips.
Place carrot, lettuce, chicken, mint, coriander, pumpkin seeds, sultanas and spring onions into a serving dish
Make the dressing by placing all ingredients into a jar with a lid and shake until well combined.
Pour the dressing over the salad and toss well.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 2060kj
Protein 42.2g
Total fat 23.8g
- saturated fat 5.9g
Carbohydrates 25.2g
- sugars 23.8g
Fibre 4.7g
Sodium 1340mg

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