Cooked - Mama Noi’s Vietnamese Chicken Salad | Marion's Kitchen

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Mama Noi’s Vietnamese Chicken Salad | Marion's Kitchen

4.0

400g (14 oz) chicken breast, sliced into small, thin pieces

4 cups finely sliced cabbage

1 cup julienned carrot

200g (7 oz) cherry tomatoes, halved

2 long red chillies, finely sliced

2 Thai birds’ eye chillies, finely sliced (or to taste)

1 cup mint leaves

Juice of 1 lime

½ bottle Marion’s Kitchen Vietnamese-style Tangy Dressing*

¼ cup fried shallots

Sea salt

Step 1.Heat a small saucepan of water until just simmering. Add 2 tsp of salt. Then add the chicken and cook gently for 2-3 minutes or until just cooked through. Drain the chicken and allow to cool completely.
Step 2.When ready to serve, place the cabbage, carrot, cherry tomatoes, chilies and mint in a large bowl. Squeeze over the lime juice. Add the Marion’s Kitchen Vietnamese-style Tangy Dressing. Toss until well combined. Top with fried shallots and serve.
Notes: – My Marion’s Kitchen Vietnamese-style Tangy Dressing is available in major supermarkets in Australia. If you can’t get a hold of it, use the nuoc cham dressing from my Vietnamese-style Pepper Chicken Noodle Bowl.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 124 weeks ago

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