Vietnamese Chicken Salad

Serves: 4
Preparation Time: 15
Cooking Time: 15


  • 500ml Campbell's Real Stock - Salt Reduced Chicken
  • 1kg chicken breast fillets
  • 1 red onion, halved and thinly sliced
  • 1/4 wombok (Chinese cabbage), shredded
  • 1 carrot, peeled and grated
  • 2 1/2 tsp fish sauce
  • 2 tbsp sweet chilli sauce
  • 2 limes, juice of
  • 1 bunch mint, leaves only
  • 1 bunch coriander, leaves only


  1. Place Campbell's Real Stock in a saucepan. Add chicken breast fillets, bring to a simmer then cook for 10-12 minutes depending on the thickness of the fillets.

  2. Remove chicken and leave to rest, reserving 2/3 cup stock. Combine this stock with the fish sauce, lime juice and chilli sauce.

  3. Slice the chicken and place in a large bowl with the onions, wombok, carrot, mint and coriander. Pour over the dressing and toss lightly to combine.


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