Vietnamese Chicken Salad

This is a fantastic quick light dinner. It combines great Far Eastern flavours, and has that hot, sweet, salty and sour kick essential for this type of cuisine. I love experimenting with these kind of flavours and this is a combination of many different versions of a vietnamese and oriental chicken salad. It looks like a lot of ingredients, but trust me after all is chopped (about 20mins work) it takes less than 10 mins to put together!

Serves 2-3


  • 2 skinless, boneless chicken breasts
  • 2 tbsp clear honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1/2 tbsp sesame oil
  • 1 garlic clove, crushed
  • 1cm piece fresh ginger, peeled and grated
  • 1 tbsp sesame seeds, toasted
  • 1 small red chilli, very finely sliced
  • small bunch of coriander, roughly chopped
  • 1/2 large carrot, cut into fine matchsticks
  • small handful unsalted peanuts, chopped
  • 4 of spring onions, shredded
  • 4cm piece cucumber, peeled, halved, de-seeded and cut into matchsticks
  • ½ Chinese lettuce, finely shredded



  1. Cut the chicken into strips and mix with the honey, vinegar, lime juice and soy sauce.
  2. Marinate for about 30 minutes or longer if you have time.
  3. Heat the sesame oil in a pan and cook the chicken over a high heat with the marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.
  4. Serve warm or cold –  toss in a large bowl with the remaining ingredients and eat immediately or for cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.

Happy Eating! 🙂


2 thoughts on “Vietnamese Chicken Salad

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