Vietnamese Chicken Salad

Vietnamese Chicken Salad

Vietnamese Chicken Salad

“It looks complicated but it’s actually really easy and is truly my favourite recipe. It never fails to impress. Please enjoy.”  Pam Brook


  • 3 chicken breasts
  • 1/2 cup rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons raw sugar
  • 1 red onion finely sliced
  • 250g (9oz) Chinese cabbage finely sliced
  • 1 large carrot, peeled and grated into very fine shreds
  • 2 tablespoons Brookfarm Lemon Myrtle Infused Macadamia Oil

For the garnish

  • 1 tablespoon chopped Vietnamese hot mint
  • (if not available use 1/2 tablespoon mint and1/2 tablespoon rocket chopped to thin strips)
  • 2 tablespoons raw macadamia pieces
  • 1 tablespoon Brookfarm Premium Grade Natural Macadamia Oil
  • 1 tablespoon crisp fried shallots (available in Asian Grocery stores)
  • Prawn Crackers

For the Dipping Sauce

  • 1 teaspoon raw sugar
  • 3 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 fresh red chilli (seeded and sliced finely)


  • Simmer chicken breasts in a saucepan of salted water until chicken is just cooked through. Drain the chicken and set aside to cool.
  • Combine vinegar, salt, pepper and raw sugar and marinate the sliced red onion in this mixture for 30 minutes
  • Combine cabbage and carrot together in a large bowl. Pull the cooled chicken into fine shreds with your fingers and combine with the cabbage and carrot.
  • Add the onion, it’s marinade and the Brookfarm Lemon Myrtle infused Macadamia Oil and toss well. Transfer to a serving platter
  • Fry macadamia pieces on gentle heat in macadamia oil stirring gently until just brown. Remove from heat and drain on paper towel.
  • Garnish with the hot mint, macadamias and crisp fried shallots
  • Serve accompanied with the Dipping sauce and prawn crackers.

Dipping Sauce

  • Combine fish sauce, lime juice, raw sugar and sliced chilli in a small serving bowl.
  • Stir until sugar is dissolved.
Vietnamese Chicken Salad

Posted on

February 11, 2016

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