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Vietnamese Chicken Salad

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For the chicken

1 chicken breast chicken breast
3 cm cm ginger ginger
(peeled and roughly chopped)
1 limes lime
(juice only)
0.5 packs pack coriander coriander
(roughly chopped)
300 ml ml coconut milk coconut milk

For the salad

200 g g rice noodles rice noodle
1 celery celery
(cut into matchsticks)
1 carrots carrot
(cut into matchsticks)
0.5 cucumbers cucumber
(deseeded and cut into matchsticks)
3 spring onions spring onion
(sliced lengthways)
0.5 packs pack mint mint
(leaves picked and shredded)
0.5 packs pack coriander coriander
(roughly chopped)

For the dressing

1 limes lime
(juice and zest)
2 tsp tsp brown sugar brown sugar
2 tsp tsp fish sauce fish sauce
2 tbsp tbsp sesame oil sesame oil
1 green chillies green chilli
(finely diced)

Vietnamese chicken salad

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20 min


With crunchy vegetables, poached chicken and a spicy sesame dressing, this Vietnamese salad recipe has a wonderful contrast of textures and flavours. Poaching the chicken will keep it wonderfully moist, although you could also use leftover meat from a roast to make this dish even easier to prepare.

Match this dish with a glass of our Cimarosa South African Chenin Blanc for the perfect pairing.

  1. Begin by preparing the chicken. Place the ginger, lime juice and coriander into a saucepan and pour in the coconut milk. Add the chicken breast to the pan and bring up to a simmer, then poach the chicken for 10 minutes, or until cooked through.
  2. Meanwhile, cook the noodles according to the packet instructions and drain thoroughly. Transfer to a large bowl and mix through the celery, carrot, cucumber, spring onions and fresh herbs.
  3. To make the dressing, combine the lime juice, sugar, fish sauce, sesame oil and chilli in a small dish and mix until combined.
  4. Remove the chicken from the pan and allow to cool a little. Shred it into strips and add to the salad. Pour the dressing over the salad and toss to combine, then divide between bowls and serve immediately.