Free Recipe: Vietnamese Chicken Salad

Nutrition // Lisa Donaldson // 22 February 2016

If the thought of eating a salad makes you turn up your nose and say ‘rabbit food’, it’s time you got creative! This tangy Vietnamese Chicken salad packs a flavour punch AND is low in calories.

  • 2 serves
  • 25 min prep time
  • 15 min cooking
  • 285 calories/serve



  • 350g lean chicken breast
  • 1 carrot (61g), cut into matchsticks
  • 2 celery stalk (110g), thinly sliced
  • 1/2 red onion (73g), thinly sliced
  • 1 green apple (125g), cut into matchsticks
  • 1/2 cups fresh coriander (20g)
  • 1/4 cups mint leaves (10g)
  • 1/4 cups basil leaves (10g)
  • 1/2 cups Chinese cabbage (35g), finely shredded
  • 2 teaspoons fish sauce (10g)
  • 2 teaspoons brown sugar (8g)
  • 1 cloves garlic (3g), crushed
  • 1 red chilli (10g), deseeded & finely chopped
  • 2 teaspoons rice wine vinegar (10g)


  1. Place chicken in a pan of cold water. Cover and place over medium-low heat. Bring just to a simmer. Reduce heat to low and simmer very gently for 15 minutes. Transfer to a plate until cool enough to handle, then finely shred. (If preparing ahead, cover and refrigerate until needed.)
  2. Combine chicken, carrot, celery, onion, apple, coriander, mint, basil and cabbage in a large bowl.
  3. Whisk fish sauce, sugar, garlic, chilli, vinegar and 1 tablespoon of water in a small bowl until sugar has dissolved.
  4. Pour dressing over salad mixture and toss to combine.

Mish Tips

  • Traditionally palm sugar is used in Vietnamese cooking. We’ve used brown sugar here (and included it in the calorie count) but feel free to leave it out if you like… there will be plenty of sweetness from the apple.
  • Keep the water used to cook the chicken – you can use it as stock in soups!
  • When chopping the apple, place it in a small bowl with cold water and a squeeze of lemon juice. This will prevent the apple turning brown.

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  1. Sujaya Narula Reply

    All the recipes are just the way I love it, looks so appetizing, Yummo😛❤👍👏

  2. Nat Harrison Reply

    Concerns with recipe a qualified chef has stated that 3-4 mins cooking time when boiling chicken then letting it sit inert for 30 mins will not coo the chicken
    It will not cook the bacteria and blood out if the chicken
    This is dangerous and chicken should be cooked longer

    1. Leila Nemra Reply

      Hi Nat – Thanks for your feedback we definitely don’t want any food borne sickness. Our Vietnamese Chicken Salad Recipe states to bring chicken (no skin/bones) up to a simmer and then cook for a further 15 minutes. We don’t have a ‘rest time’ for the meat on this recipe either.

      All the best,
      12WBT Support Crew

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