Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 450 Grams Chicken Breasts; 4 Chilies (birdseye); 1 Cup Mixed Micro Greens (mixed micro greens); 2 Carrot; 1 large Onion; 1 Cucumber; 1/3 Cup Roasted Peanuts; 2 tbsp Sauce (or fish fish); 2 tbsp Pepper Powder; 2 tbsp Cane Sugar (raw); 2 tbsp Lime Juice (juice); 1/2 Cup Pomegranate; 5 sprig Mint; 1/2 bunch Coriander; 2 cup Cabbage; 2 tbsp Olive Oil; 1-2 tsp Salt (or as per taste)

Vidya Lakshmi

Vietnamese

About Vietnamese Chicken Salad

Eating dhal rice or roti curry everyday gets rhythmic and boring nowadays we prepare different types of salads for lunch or dinner doesn't take much of your time to prepare and we dont have to slog in front of the stove. Consuming salads are so healthy and also helps in easy digestion.

4.60 from 5 votes

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Recipe Time & More

Prep Time30 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 5 minutes mins

Served AsBrunch Dinner Lunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings - 4

Ingredients

▢ 450 Grams Chicken Breasts
▢ 4 Chilies birdseye
▢ 1 Cup Mixed Micro Greens mixed micro greens
▢ 2 Carrot
▢ 1 large Onion
▢ 1 Cucumber
▢ 1/3 Cup Roasted Peanuts
▢ 2 tbsp Sauce or fish fish
▢ 2 tbsp Pepper Powder
▢ 2 tbsp Cane Sugar raw
▢ 2 tbsp Lime Juice juice
▢ 1/2 Cup Pomegranate
▢ 5 sprig Mint
▢ 1/2 bunch Coriander
▢ 2 cup Cabbage
▢ 2 tbsp Olive Oil
▢ 1-2 tsp Salt or as per taste

Instructions

▢
Wash all the veggies thoroughly pat dry and Reserve. Wash the chicken breast using a colander allow excess moisture to drain. In a wok or using steam cooker boil water. Marinate the chicken with generous amount of salt and pepper.
▢
Allow the chicken to marinate for 5 minutes. Once the steam cooker is ready place the chicken breast and steam cook for 15 minutes this way the chicken wont get dry and will remain juicy.
▢
Once the chicken has cooked for 15 minutes remove from steam allow to rest on a chopping board. Using a fork shred the chicken and reserve. start prepping your veggies. Shred the carrots or chop into sticks.
▢
Chop the cucumber into bite size sticks. Thinly Slice the onion. Finely chop the chilies. Thinly Shred the cabbage or if possible thinly slice and reserve. Wash the mint, coriander and micro green pat dry and reserve.
▢
In a bowl combine fish sauce, pepper powder, chilies, sugar, 1/4 tsp salt, olive oil and lime juice mix well and reserve.
▢
In a large mixing bowl combine all the chopped veggies, Pomegranate, Shredded chicken and greens add the dressing mix well and serve.

Recipe Notes

Steam cooking chicken breast is much better than pan frying the meat the remain juicy and tender.

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4.60 from 5 votes

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Vidya Lakshmi

4 Comments

Shally Rastogi

January 8, 2024 / 11:56 am Log in to Reply

This is amazing! Excited to make it.
ravikant yadav

July 29, 2019 / 5:01 pm Log in to Reply

This looks so good! Appreciate the share.
Sanat Narayankar

January 6, 2017 / 10:19 pm Log in to Reply

This is so tempting! Can’t wait to cook it.
Bhawna Shroff

March 10, 2016 / 6:37 pm Log in to Reply

This is delightful! Thanks for the recipe.