Vietnamese Chicken Salad (Goi Ga Bap Cai) | Marion's Kitchen
Share
Email
Prep Time
10m
Cook Time
20m
Total Time
30m
This Vietnamese Chicken Salad is a refreshing and flavorful dish with shredded cabbage, julienned carrots, and tender chicken breast. Topped with crunchy peanuts, fried shallots, and a tangy, sweet dressing, it's the perfect balance of textures and flavors. Perfect for a light and healthy meal.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Dressing
Steps
1
Bring a large pot of salted water to the boil. Add the chicken breasts and immediately reduce the heat to low. Gently simmer for 10 minutes. Turn the heat off but allow the chicken to continue cooking in the hot liquid for a further 5 minutes. Then transfer the chicken to a bowl or tray. Place in the fridge to cool down until it’s comfortable to handle. Shred the chicken and place in a large bowl.
2
In a separate bowl, whisk together ingredients for the dressing. Set aside.
3
To the chicken, add the cabbage, carrot, red onion, spring onion and chilli. Add the salad dressing and toss until well combined. Next, add the mint, Vietnamese mint, half the fried shallots and half the peanuts. Then gently toss everything again, taking care to not bruise the herbs.
4
Transfer to a serving bowl and scatter over the remainder of the fried shallots and peanuts.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories267kcal
-
Fat13g
-
Saturated Fat2g
-
Carbohydrates13g
-
Fiber2g
-
Sugar9g
-
Protein21g
-
Cholesterol47mg
-
Sodium795mg
Percent Daily Values are based on a 2,000 calorie diet.