Vietnamese Chicken Salad

Print Recipe
Course Lunch, Salad
Cuisine Vietnamese
Keyword Chicken, Phase Two
Servings 2


  • 200 gm cooked shredded chicken breast cold
  • 1/3 head small cabbage shredded
  • 1/3 cup coriander roughly chopped
  • 1/3 cup Thai basil roughly chopped
  • 2 tbsp fish sauce
  • 1 large lime juiced


  • Mix the fish sauce and lime juice together and toss all the ingredients.
  • Taste and season with more fish sauce if needed.