Vietnamese chicken salad

Perfect for spring, low-fat, but filling and full of flavour

(serves 4)

Nutrition per serving

Energy 179kcal
Carbohydrate 5g
Fat 2g



2 double chicken breasts (250g per person approx.)
2 limes, juiced and zested
1 long red chili, de-seeded and chopped
300g green beans, cut into bite-sized pieces
2 baby cos lettuce, diced up
Punnet cherry tomatoes cut in half
2 handfuls of bean sprouts
Bunch of mint leaves
1 tbsp of fish sauce
1 tbsp of dark brown sugar
Ground black pepper to taste
Cooking spray

Preparation time 15-20mins
Cooking time 15mins
Equipment Fry pan, large mixing bowl, small mixing bowl, chopping board, knife, spoon, tongs



  1. Combine lime juice, rind, fish sauce, sugar, chili and pepper and mix in a bowl.
  2. Cut chicken breasts lengthways, into halves and place into a bowl. Pour over some of the dressing and let marinate for 15mins.
  3. Cook beans in boiling water until cooked al dente. They should still be slightly crunchy. Once cooked, cool down in iced water.
  4. Cook chicken in frypan on a medium heat, allowing to brown on each side. Once cooked, remove and slice into half-centimetre slices.
  5. Combine lettuce, bean sprouts, beans, tomato and mint in a large mixing bowl and dress with some of the dressing leaving a spoonful for topping before serving.
  6. Place salad onto a plate, top with chicken, placing in a small circle; drizzle remaining dressing over chicken and place top of mint branch into middle of chicken circle.