Cheats Vietnamese Chicken Salad
- Katie Lolas
- Apr 3
- 2 min read
Pressed for time but still yearning for a delicious and wholesome meal? This Vietnamese Chicken Salad is the perfect solution. Bursting with lean protein, fibre, and colourful veggies, this recipe is quick to prepare and ideal for meal prepping. Enjoy a fresh, satisfying lunch throughout the week - each bite is as nourishing as it is flavourful!
Serves: 4
Ready in: 10 Mins
Ingredients:
Dressing:
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp maple syrup
1tbsp fresh ginger, grated
1 lemon, juiced
Salad:
120g vermicelli noodles, cooked and drained
1 roast chicken, shredded
300g pre-made Asian coleslaw mix
Crushed peanuts or sesame seeds (optional garnish)
Fresh mint leaves (optional Garnish)
Method
Step 1. Make the dressing: In a medium-sized bowl or jar, whisk together the lemon juice, soy sauce, sesame oil, maple syrup, and grated ginger until smooth and well-combined. Set aside.
Step 2. Prepare the salad: Cook the vermicelli noodles according to the package instructions. Once done, rinse under cold water and drain.
Step 3. Assemble the bowls: Layer the ingredients in four separate bowls or containers in this order to ensure freshness: Start with the dressing at the bottom. Follow with the cooked vermicelli noodles. Add the Asian coleslaw mix. Layer the shredded chicken on top. Add fresh mint and top with the crushed salted peanuts.
Step 4. Seal and store: If meal prepping, once the containers are layered, seal them tightly and store them in the fridge. These salads will stay fresh for up to 4 days. When you're ready to eat, just give the jar a good shake, toss the ingredients, and enjoy!
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