Vietnamese Chicken Salad
Vietnamese Chicken Salad



  • 300g chicken breast fillets
  • 90g honey
  • 2 tbsp soy sauce
  • 1 crushed garlic clove
  • 2 tbsp sesame oil
  • 350g sliced cabbage
  • 1 sliced carrot
  • 1 sliced cucumber
  • 3 sliced spring onions
  • 30g each mint and coriander leaves
  • 80 peanuts, chopped
  • 20g sesame seeds
  • Bash the chicken breasts between 2 sheets of film to flatten. Make the marinade by mixing the soy, honey, garlic and 1 tbsp of sesame oil in a bowl, then add the chicken and marinate in the fridge for 10 mins.
  • Heat 1 tbsp of oil in a large pan and cook the chicken for 5 mins on each side. Set aside to cool slightly, then shred. Reduce the heat and toss the remaining marinade into the pan, then cook for 5 mins until sticky. Set aside to cool.
  • Mix the cabbage, cucumber, carrot, onion, mint, coriander, sesame seeds and peanuts with the shredded chicken in a serving bowl. Add the sticky dressing, toss to combine and serve immediately.
15 mins
4 serving

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