Vietnamese Chicken Salad

Packed with freshness and with protein-laden chicken, this is a perfect one-meal dish. Traditionally made using shredded Chinese cabbage, but you can use baby cos lettuce, baby spinach, rocket or a combination of these. Use more chilli in the dressing if you like it hotter and leave in the seeds.

  • Serves 4
  • Preparation time 30-40 minutes
Print recipe


  • For the Salad:
  • 1/4 cabbage very thinly sliced (a mandolin is good here)
  • 2 carrots, coarsely grated or cut into thin strips (matchsticks)
  • 1 Lebanese cucumber, coarsely grated or cut into thin strips (matchsticks)
  • 3 spring onions, trimmed and finely sliced
  • 1 cup mung bean sprouts
  • 100g rice vermicelli
  • 400g Turk's free range cooked chicken meat torn into shreds
  • 1/2 cup mint leaves mint leaves
  • 1/4 cup coriander leaves
  • For the Dressing:
  • 2 chillies, deseeded and finely sliced
  • 1 clove garlic, finely chopped
  • 1 tablespoon soft brown sugar
  • 2 limes juiced
  • 3 tablespoons fish sauce
  • 2 tablespoons rice wine vinegar


  1. Place all the dressing ingredients in a large bowl and whisk until the sugar dissolves.
  2. Add the cabbage, carrot, cucumber, spring onion and mung bean sprouts. Cover and set aside to allow the flavours to mingle.
  3. Place the rice vermicelli in a bowl and cover with boiling water. Leave for 5 minutes until soft, then drain well and rinse with cold water to prevent sticking.
  4. Add the chicken, vermicelli and herbs to the salad and toss well before serving straightaway.

Suggested chicken
Turk's free range 1.35kg chicken

Alternative chicken
Turk's free range chicken breast fillets, chicken thighs, chicken tenderloins