Asian Chicken Mint and Coriander Salad

chick salad


Purchase 1 x size 14 hot cooked chicken, on your way to the chicken oven, pick yourself up some fresh produce on the way namely:


1/2 green cabbage, outer leaves ripped off, and sliced finely
1 large carrot julienned or cut into small match sticks
2 big handfuls of mung beans (Fresh Express from NW)
1/4 cup mint leaves
1/4 cup of coriander leaves
1 cooked chicken – ripped up in to large pieces

Toss all into a large bowl to combine

Vietnamese Dressing

1/3 cup lime juice
1/3 cup fish sauce (golden boy best brand)
1/2 kaffir lime leaf thinly sliced
1 spring onion, thinly sliced
2 tablespoons coconut sugar (or brown sugar if unavailable)
1/2 small red chilli – finely chopped (seeds removed if you don’t like too much heat)
1 green chilli – finely chopped

Mix all dressing ingredients together in a jug

Serve into individual bowls, and dress as required, let stand for 5 minutes and eat.
Optional garnish with extra coriander, dried shallots, or roasted peanuts

Serves 4.

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2 thoughts on “Asian Chicken Mint and Coriander Salad

  1. Sounds scrummo – will make this but for me minus the chilli – may try a little horseradish instead.