Vietnamese Chicken Salad

This recipe comes from the Skinny Food book of the Australian Women’s Weekly cookbook series, which is just full of great ideas for healthy, but still interesting meals.

There’s no cooking involved and it takes less than 15 minutes to throw together so it’s great if you are in a rush to an impromptu dinner.  It’s the perfect way to jazz up a rotisserie chicken from the grocery store with a Vietnamese flair.

The salad is one of the most popular salads in Vietnam, where it is known as ga xe phai.

Vietnamese Chicken Salad recipe adapted from Australian Women’s Weekly


  • 100g (3.5oz) snow peas, trimmed
  • 4 cups shredded chicken (we used a pre-cooked rotisserie chicken from the grocery)
  • 4 cups finely shredded Chinese cabbage (can also use iceberg lettuce if you are in a pinch but be sure to slice it very finly)
  • ½ cup coarsely chopped fresh mint
  • 1 teaspoon sambal oelek
  • 1 teaspoon sesame oil
  • 1/3 cup lime juice
  • 1/3 cup fish sauce (or soy if you are vegetarian)
  • 2 teaspoons sugar
  • ½ cup loosely packed cilantro leaves
  • ½ cup crispy fried wontons (optional)


Place snow peas in a medium bowl and cover with boiling water.  Drain immediately.  Then cover the snow peas with cold water and let stand for 2 minutes.  Drain and then slide thinly.

Combine snow peas in a large bowl with shredded chicken, cabbage, chives, onion, and mint.

Combine sambal oelek, oil, lime juice and sugar in a bowl and mix well (it works even better if you put it in a container with a lid and shake well).  Drizzle salad with chilli lime dressing; toss gently to combine, then sprinkle coriander and crispy wontons over salad.

Serves 4

Nutrition: 8.5g fat, 222 calories per serve


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