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      Vietnamese Chicken Salad

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      Time30 Min
      DifficultyIntermediate
      Serves1

      Salads are a great way to nourish our body with whole foods. They are quick and easy to make and boost our vegetable intake. For most of us, salads are a mix of fresh vegetables with lemon juice and pepper for taste. This Vietnamese Chicken Salad Recipe is a great variation to our usual simple vegetable salads. Usually, Vietnamese meals are complicated to make and require multiple-step cooking. Th ... is salad is easy to make and full of crisp vegetables with grilled chicken breast that makes it perfect as a main course salad. The main flavour of this salad is its rich Southeast Asian dressing. This Vietnamese Chicken Salad Restaurant style with bold flavours and colourful vegetables is perfect for any light meal or just as a side dish. Full of nutrition, protein, fibres and other nutrients, it is perfect to fit into any diet plan. The Vietnamese Chicken Salad Calories are low and it is gluten-free, so it is good for health-conscious people and kids too. You can pack it for your kid's school lunch box with a cheese sandwich. You can easily make variations of Vietnamese Chicken Salad Recipe. Substitute chicken with any meat, seafood or boiled eggs. For a completely vegetarian salad, add paneer and avoid the chicken. A vegan variation can be made with grilled tofu. Serve as a salad for lunch and dinner with crispy spring rolls or garlic bread and a fruit smoothie. As a one-meal main course dish, add any noodle to the salad to make it more filling.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre254 Cal254 Cal254 Cal254 Cal
      • 21gProtein
      • 9gFat
      • 19gCarbs
      • 9gFibre

      Ingredients

      Fruits & Vegetables

      Sweet Potato

      Sweet Potato

      1 small piece

      Onion

      Onion

      0.5 cups

      Galangal / Thai Ginger

      Galangal / Thai Ginger

      1 small piece

      Lemon Grass

      Lemon Grass

      0.5 teaspoons

      Kafir Lime Leaf

      Kafir Lime Leaf

      4 leafs

      Carrot-regular

      Carrot-regular

      0.33 cups

      Haricot Bean

      Haricot Bean

      13 units

      Raw Mango

      Raw Mango

      0.33 unit

      English Cucumber

      English Cucumber

      0.33 unit

      Cherry Tomato-red

      Cherry Tomato-red

      1 small piece

      Capsicum Yellow (regular)

      Capsicum Yellow (regular)

      0.25 unit

      Red Cabbage

      Red Cabbage

      0.25 cups

      Spring Onion

      Spring Onion

      7.5 units

      Mint W/o Roots

      Mint W/o Roots

      4 leafs

      Dry Grocery

      Salt

      Salt

      0.75 teaspoons

      Refined Oil

      Refined Oil

      2 teaspoons

      Coconut Milk Powder

      Coconut Milk Powder

      1 teaspoon

      Aromat Powder

      Aromat Powder

      0.5 teaspoons

      Synthetic/white Vinegar

      Synthetic/white Vinegar

      1 teaspoon

      Jaggery

      Jaggery

      1 teaspoon

      Poultry

      Chicken Breasts

      Chicken Breasts

      0.75 unit

      Other

      Water

      Water

      0.33 glasss

      Garlic

      Garlic

      1 piece

      Red Chillies

      Red Chillies

      1 unit

      Coriander Leaves

      Coriander Leaves

      4 leafs

      Directions
      1
      Sweet potato paste for dressing- cut Sweet Potato into dice, cook it with Salted Water.
      2
      Mix it in a blender with Water.
      3
      Make it into a smooth paste and keep aside.
      4
      For roasted onion – prepare Onion and Oil.
      5
      Slice and roast till golden brown. Keep aside.
      6
      For fragrant chicken- Mix minced Garlic, Galangal, Lemon Grass, Kafir Lime Leaves chopped, Coconut Milk Powder, chopped Onion, Oil, Salt, Aromat Powder, chopped Coriander and Chicken Breast. Let the chicken marinate.
      7
      Grill the marinated Chicken in a hot grill pan. Finish in the oven at 160 degrees for 10-15 mins.
      8
      For the Salad- julienne Carrot, Haricot Beans, Raw Mango, English Cucumber.
      9
      Assemble half Cherry Tomatoes, julienne Bell Pepper, julienne Red Cabbage.
      10
      For the Dressing - minced Green Chilli, Synthetic Vinegar, Jaggery, Oil, Sweet Potato Paste, minced Garlic, Salt, Water to adjust consistency.
      11
      Put everything in a blender.
      12
      Blend into a smooth paste.
      13
      To Assemble, lay all the vegetables, followed by Chicken, julienne Spring Onion and Mint leaves.
      14
      Serve with dressing.
      Tips to make good Vietnamese Chicken Salad:
      Vietnamese chicken salad is easy to make. Here are some tips on how to Prepare Vietnamese Chicken Salad at Home: ● Always add the dressing to the Vietnamese Chicken Salad Ingredients just before serving or eating. ● The salad vegetables can be cut and stored in the refrigerator in advance. ● Cut the vegetables in a similar manner or size. This makes the salad look even. ● Blanch the vegetables for 2-3 minutes if you don’t like the raw taste. ● For optimised flavour, use “baby versions” of all vegetables. They are more flavourful. ● Prepare the dressing in advance and store in an air-tight container in the refrigerator. ● Refrigerate it and serve cold for summer days or take it to the office lunch box. ● It’s easy to store in the refrigerator. Keep in an air-tight container and it tastes the same, the next day. ● Add fresh herbs to the salad for added health benefits. See the recipe to learn How to make Vietnamese Chicken Salad at home and enjoy the delicious salad.

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      We hope you had fun making it! Enjoy the meal.

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