Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 20 s
Total time: 20 s
Yield: 4
Cuisine: Vietnamese
Ingredients: 3 tablespoons Maggi Chilli Sauce; 2 tbsp brown sugar; 1 tablespoon Fish Sauce; 4 tablespoons Lime Juice; 250 grams Savoy cabbage washed and finely shredded; 200 grams Carrots; 15 grams Fresh Mint; 20 grams Peanuts; 15 grams Leaves Coriander; 160 grams Beansprouts; 1 unit red chilli finely sliced (optional); 450 grams cooked chicken breast (skinless) shredded

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Easy

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20 Min

If you see even the tiniest ray of sunshine through your window then we'd say its summery enough to knock up this recipe! Throw in whatever salady things you might have available - its the dressing made with our lip-smacking Maggi Chilli Sauce that makes the dish sing!

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Ingredients

4 portions

Maggi Chilli Sauce

3 tablespoons

Brown Sugar

40 g

Fish Sauce

1 tablespoon

Lime Juice

4 tablespoons

Savoy cabbage, washed and finely shredded

250 g

carrots, peeled and sliced

200 g

mint, leaves finely chopped

15 g

Peanuts

20 g

fresh coriander leaves, finely chopped

15 g

Beansprouts

160 g

chilli powder

skinless cooked chicken breast

450 g

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Nutritional Information

Carbohydrate

29.81 g

Energy

240.93 kcal

Fat

4.27 g

Protein

23.51 g

Recipe Steps

20 min

10 min

5 min

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Recipe Steps

20 min

Step 1

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Make the dressing: combine lime juice, sugar, fish sauce, Maggi Chilli Sauce in a screw-top jar; shake well until combined.

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Recipe Steps

20 min

Step 2

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Combine chicken, cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

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Recipe Steps

20 min

Step 3

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Drizzle the dressing over the salad and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

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