Vietnamese Warm Chicken Salad Recipe

Name: Vietnamese Warm Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g chicken thighs or 600 g chicken breast fillets; 4 tablespoons hoisin sauce; 1 cup of thinly sliced celery; 2 medium carrots, grated; 1 cup cabbage, finely shredded; 1 small onion, sliced finely; 3 tablespoons fresh coriander leaves; 3 tablespoons of fresh mint, finely shredded; Dressing; 3 tablespoons caster sugar; 2 tablespoons water; 1 tablespoon fish sauce; 1 teaspoon of crushed garlic; 2 tablespoons white vinegar; 1 red chili pepper, seeded and finely chopped; Topping; 2 tablespoons peanut oil; 1 1/2 teaspoons of chopped garlic; 1/3 cup unsalted peanuts, finely chopped; 1 tablespoon soft brown sugar

Servings: persons

600 g chicken thighs or 600 g chicken breast fillets
4 tablespoons hoisin sauce
1 cup of thinly sliced celery
2 medium carrots, grated
1 cup cabbage, finely shredded
1 small onion, sliced finely
3 tablespoons fresh coriander leaves
3 tablespoons of fresh mint, finely shredded
Dressing
3 tablespoons caster sugar
2 tablespoons water
1 tablespoon fish sauce
1 teaspoon of crushed garlic
2 tablespoons white vinegar
1 red chili pepper, seeded and finely chopped
Topping
2 tablespoons peanut oil
1 1/2 teaspoons of chopped garlic
1/3 cup unsalted peanuts, finely chopped
1 tablespoon soft brown sugar

1
Marinate chicken in Hoisin sauce for at least 2 hours.
2
Then grill or BBQ until cooked.
3
Slice chicken into long thin strips.
4
Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
5
To make dressing put all ingredients into a jar and shake until sugar is dissolved.
6
To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
7
Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 600 g chicken thighs or 600 g chicken breast fillets, 4 tablespoons hoisin sauce, 1 cup of thinly sliced celery, 2 medium carrots, grated, and more.

Yes, Vietnamese Warm Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vietnamese Warm Chicken Salad

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