Chicken and wombok salad

Cooking Salads Chicken and wombok salad

Gather fiery chillies, bunches of feathery coriander and this easy Vietnamese recipe, and youre all set to make a fresh and delicious midweek meal.

Lables: High protein Low carb Low kilojoule Low sugar Gluten free Lactose free Peanut free Sesame free Tree nut free Wheat free
  1. To make the dressing, stir the fish sauce, sugar, water, soy sauce, vinegar and chilli in a small bowl until the sugar dissolves.
  2. Combine the chicken, wombok, onion, mint and coriander in a bowl. Pour over the dressing and toss to combine. Divide the salad among serving dishes.

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1 whole barbecued chicken, skin and bones removed, meat shredded
2 cups finely shredded wombok
1 red onion, halved, thinly sliced
1/3 cup torn fresh mint leaves
1/4 cup fresh coriander leaves dressing
2 tbsp fish sauce
1 1/2 tbsp caster sugar
1 tbsp water
1 tbsp soy sauce
3 tsp rice wine vinegar
1 long fresh red chilli, seeded, finely chopped

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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