Vietnamese Salad with Chicken

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper



Total Time

20 mins

This is a typical Vietnamese salad - full of fresh herbs like coriander and mint.


  • 1 carrot - peeled
  • 1/2 cucumber, peeled
  • 3 tbsp lime juice
  • 1 tsp Blue Dragon Sesame Oil
  • 2 tbsp Blue Dragon Fish Sauce
  • 1 tbsp sugar
  • 1 red chilli, finely sliced
  • 3 shallots, peeled and sliced finely
  • 3 chicken breast, cooked and shredded
  • 20g mint leaves, stems removed
  • 20g cilantro leaves, roughly chopped
  • 25g cashew nuts


  1. Using a peeler, cut the carrot and the cucumber into long ribbons, then cut the carrot strips into thinner pieces.
  2. In a mixing bowl, mix the lime juice, fish sauce, sesame oil, sugar and chilli. Add the shallots and carrot and marinate for 10 minutes.
  3. Shred the chicken breasts. Toss with the cucumber, mint, cilantro, vegetables and dressing. Scatter with the cashew nuts and serve.