Vietnamese Chicken Salad
Medium
< 1 Hour
Serves 6
Vietnamese Chicken Salad
Ingredients
Method
Method
- Cook the rice using packet instructions. For a quicker alternative, you can use our microwave rice.
- In a medium saucepan, cover the chicken with water and bring to the boil. Reduce the heat to a simmer and poach until the chicken is cooked through. Cool, then shred with your fingers or 2 forks.
- To make the dressing, combine white vinegar, sugar, water, fish sauce, garlic, chilli and lime or lemon juice in a clean glass jar and shake well. Rest for 5 minutes and shake again. Repeat until the sugar is dissolved. Set aside.
- Combine all the ingredients, but only half the dressing, in a large mixing bowl and fold gently with a rubber spatula to mix. Taste and add more dressing if required.

Vietnamese Chicken Salad

Medium
< 1 Hour
Serves 6
N/A
Ingredients
Method
- Cook the rice using packet instructions. For a quicker alternative, you can use our microwave rice.
- In a medium saucepan, cover the chicken with water and bring to the boil. Reduce the heat to a simmer and poach until the chicken is cooked through. Cool, then shred with your fingers or 2 forks.
- To make the dressing, combine white vinegar, sugar, water, fish sauce, garlic, chilli and lime or lemon juice in a clean glass jar and shake well. Rest for 5 minutes and shake again. Repeat until the sugar is dissolved. Set aside.
- Combine all the ingredients, but only half the dressing, in a large mixing bowl and fold gently with a rubber spatula to mix. Taste and add more dressing if required.