Vietnamese Chicken Salad
20 Min
Easy
If you see even the tiniest ray of sunshine through your window then we'd say its summery enough to knock up this recipe! Throw in whatever salady things you might have available - its the dressing made with our lip-smacking Maggi Chilli Sauce that makes the dish sing!
Ingredients
4
portions
ingredient_quantity
recipe ingredient
3
tablespoons
Maggi Chilli Sauce
40
g
Brown Sugar
1
tablespoon
Fish Sauce
4
tablespoons
Lime Juice
250
g
Savoy cabbage, washed and finely shredded
200
g
Carrots
15
g
Fresh Mint
20
g
Peanuts
15
g
Leaves Coriander
160
g
Beansprouts
1
red chilli, finely sliced (optional)
450
g
cooked chicken breast (skinless), shredded
.
Nutrition Value
Carbohydrate
29.8 g
Energy
240.9 kcal
Fat
4.3 g
Fibre
5 g
Protein
23.5 g
of which: saturates
0.6 g
Sodium
1767.7 mg
of which: sugars
19 g
Information per serving
Instructions
20 Minutes
-
Step 1
10 MinMake the dressing: combine lime juice, sugar, fish sauce, Maggi Chilli Sauce in a screw-top jar; shake well until combined. -
Step 2
5 MinCombine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts. -
Step 3
5 MinDrizzle the dressing over the salad and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.
