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Tangy Vietnamese Chicken and Prawn Salad | Marion's Kitchen

Name: Tangy Vietnamese Chicken and Prawn Salad | Marion's Kitchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 12 cooked prawns, peeled and deveined; 2 cups finely sliced Chinese cabbage (also known as Napa or wombok); ½ cup coarsely grated or julienned carrot; 1 long red chilli, finely sliced; ½ cup mint leaves; ¼ cup coriander leaves; ½ bottleMarion’s Kitchen Vietnamese-styleTangySaladDressing(find out where to buyhere); ¼ cup crispy fried shallots; Poached chicken:; 1 slice ginger, bruised; 2garlic cloves, bruised; 1spring onions (scallions), finely sliced; 2 x 200g (7 oz) chicken breast fillet

Prep Time

15m

Cook Time

30m

Total Time

45m

This tangy Vietnamese Chicken and Prawn Salad is a refreshing and flavorful dish. Made with cooked prawns, Chinese cabbage, carrot, red chili, mint, coriander, and poached chicken all drizzled with a delicious tangy Vietnamese-style salad dressing and topped with crispy fried shallots. A perfect balance of flavors in every bite.

Recipe Options

Ingredients

Servings: 4

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12 cooked prawns, peeled and deveined

2 cups finely sliced Chinese cabbage (also known as Napa or wombok)

½ cup coarsely grated or julienned carrot

1 long red chilli, finely sliced

¼ cup coriander leaves

½ bottleMarion’s Kitchen Vietnamese-styleTangySaladDressing(find out where to buyhere)

¼ cup crispy fried shallots

1 slice ginger, bruised

2garlic cloves, bruised

1spring onions (scallions), finely sliced

2 x 200g (7 oz) chicken breast fillet

For the poached chicken, place 4 cups of water in saucepan. Add the ginger, garlic and spring onions. Add the chicken breasts and place over high heat. Wait for the water to just start to gently simmer, then turn the heat down to medium and continue to simmer for 8 minutes. Next, turn the heat off (leave the saucepan on the hot stovetop), cover and leave for 10 minutes to allow it to gently continue cooking through.

Transfer the poached chicken to a chopping board. Use a rolling pin to bang the chicken pieces to loosen them. Then tear into fine shreds.

Place the shredded chicken, prawns, cabbage, carrot, chilli, mint and coriander into a large bowl, then drizzle over the Vietnamese Tangy Salad Dressing . Toss until well combined and transfer to serving plates. Top with crispy fried shallots.

Tangy Vietnamese Chicken and Prawn Salad | Marion's Kitchen

Ingredients

Poached Chicken

Steps

Nutrition Facts

Tangy Vietnamese Chicken and Prawn Salad | Marion's Kitchen

Ingredients

Poached Chicken

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts