Recipe: Vietnamese Shredded Chicken Salad

22 Nov 2017

Embrace the warmer months with a great, zesty and fresh shredded salad for summer. Enjoy for lunch, dinner or a snack. This salad is packed full of fresh ingredients that burst with vibrancy and flavour, with Box Hill Centrals marketplace a fabulous place to stock up on these fresh ingredients!

Servings: 2-3 main dish salads, 4 side salads

Ingredients

For the Salad

  • 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
  • 4 cups shredded napa cabbage
  • 4 scallions, thinly sliced
  • 1 cup grated or matchstick carrots
  • 1 red bell pepper, sliced into bite-sized pieces
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 cup chopped peanuts

For the Dressing

  • 1/4 cup fresh lime juice, from about 3 limes
  • 2 teaspoons Sriracha sauce
  • 3 cloves garlic, minced
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
  • 3 tablespoons vegetable oil

Instructions

  1. In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.