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Chicken, Peasant Food, Salad, Vietnamese

Vietnamese Chicken Salad

On Sunday we had Roast Chicken and that means leftovers. I imagine there’s going to be a lot of cooked poultry knocking about over the next week or two and I can easily see this recipe working just as well with turkey.

It’s not your usual winter dish but it’s a nice change and if anyone is suffering with a cold then I would recommend this dish to them immediately. It’s healthy and the chilli kick is definitely a head clearer.

The recipe is from the All Recipes website and you can find the original here for 4 people. I just halved everything and it worked great for Wife and me and that’s what I’ve listed.


  • 1/2 tbsp finely chopped green chilli peppers
  • 1/2 tbsp rice vinegar
  • 1 tbsp fresh lime juice (I used lemon juice)
  • 1 1/2 tbsp fish sauce
  • 2 cloves garlic, minced
  • 1/2 tbsp white sugar (I used caster)
  • 1/2 tbsp toasted sesame oil
  • 1 tbsp vegetable oil
  • 1/2 tsp black pepper
  • 1 cooked skinless boneless chicken breast half, shredded
  • 1/4 head cabbage, cored and thinly sliced
  • 1 small carrot, cut into matchsticks
  • 1 shallot, finely chopped
  • 1/6 cup of finely chopped dry roasted peanuts
  • 1/6 cup chopped fresh coriander

Method of Preparation:

  1. Stir together the chilli, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  2. Place the chicken, cabbage, carrot, onion, peanuts and coriander in a salad bowl and toss thoroughly together. Pour the dressing over the salad and toss again. Serve immediately.

Mmmmm, crunchy, salty, sweet, sour, spicy, umami joy! What a great way to get rid of leftovers!



I thought this was delicious, just the right amount of everything (I always add more chilli) and it went down a treat. I can really see this getting done after every roast chicken, it’d be great as a side at a BBQ and I could even be tempted to just buy some chicken breast and do it from scratch .


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