Vietnamese Crunchy Chicken Salad

Here’s a great salad recipe to enjoy as a quick weeknight dinner or to serve up at a BBQ.

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This Vietnamese Crunchy Chicken Salad is best served when the chicken is still warm, but cooled chicken works just as well.

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Vietnamese Crunchy Chicken Salad

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Course

Main Dish

Cuisine

Asian

Servings

serves

Ingredients

• 500 grams BBQ chicken or leftover cooked chicken
• 1/2 white cabbage
• 250 gram pack of crunchy noodles
• 2 carrots
• 2 stalks celery
• 1/2 red capsicum

Dressing

• 3 tbsp lemon juice
• 3 tbsp fish sauce
• 1 tbsp powdered natural sweetener
• 1 clove garlic crushed

Course Main Dish Cuisine Asian Servings serves Ingredients 500 grams BBQ chicken or leftover cooked chicken 1/2 white cabbage 250 gram pack of crunchy noodles 2 carrots 2 stalks celery 1/2 red capsicum Dressing 3 tbsp lemon juice 3 tbsp fish sauce 1 tbsp powdered natural sweetener 1 clove garlic crushed

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Instructions

1. Prepare the dressing by placing everything in a jar and shaking to combine.
2. Chop up all of the salad ingredients and mix together.
3. Add the dressing and the crunchy noodles once you are ready to serve the salad.

Recipe Notes

Recipe serves 4 at 460 calories per serve

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