Fresh, flavoursome and healthy, you will love this homemade version of my favourite take-away, Vietnamese Chicken Salad Bowl.
About this recipe:
The Vietnamese Chicken Salad Bowl recipe boasts some of my favourite fresh Asian flavours. The marinade chicken has a delicious combination of fragrant lemongrass, garlic and ginger, balanced with fish sauce, lightly seasoned with tamari soy sauce and naturally sweetened. Toss through fresh salad and herbs and finish with a zingy dressing to give the salad a zesty edge.
This is a great family friendly recipe and so quick and easy to make. You can save time by preparing the ingredients in advance and simply cook the chicken and put it all together for an easy, no fuss dinner or lunch.
I like to make this in double portions to keep some aside for the next day’s lunch. Just keep the dressing separate until you’re ready to eat.
The recipe is gluten free friendly, dairy free. To make gluten free we use wheat free tamari instead of classic soy sauce.
The recipe can easily be made nut free by omitting the nuts. You can use taoasted sunflower seeds, sesame seeds or toasted coconut instead to add crunch factor.
Make this recipe low FODMAP by omitting garlic and a few simple swaps. See recipe notes below.
To make this recipe vegetarian, swap out chicken for tofu in the marinade.
You can add your own variations to the recipe by swapping the protein (chicken) for prawns, beef or even tofu.
Add rice noodles to give it more volume and make it kid-friendly.
Serve as Vietnamese Chicken Salad Bowls or use as a filling to rice paper rolls.
If you love this recipe you’ll find 80 more family friendly wholefood recipes in our Real Food Recipes ebook.
VIETNAMESE CHICKEN SALAD BOWL
- 2 tbsp extra virgin olive oil (or macadamia nut oil)
- 2 tbsp finely chopped lemongrass (approx 2 stalks)
- 2 garlic cloves crushed
- 1 tbsp minced ginger (or galangal)
- 1 tbsp tamari soy sauce
- 1 tsp fish sauce
- 2-4 tsp coconut sugar (optional)
- 500g chicken thighs chopped
- 2 carrots finely julienned
- 1 long cucumber julienned
- 2 tbsp lemon or lime juice (or 1 tbp apple cider vinegar)
- 1 tsp fish sauce
- 1/2 wombok (Chinese cabbage) finely shredded (or use iceberg lettuce)
- 1 cup bean sprouts
- 1 cup fresh mint leaves torn
- 1 cup fresh corinader leaves
- 1/2 cup roasted peanuts (or cashews), crushed
- 1/4 cup lime juice
- 1 tbsp fish sauce
- 1 long red chilli deseeded & finely chopped
- 1-2 tbsp honey (or equivalent sweetener)
- Prepare marinade for chicken. Combine ingredient and mix well. Stir through chicken and marinade whilst you prepare the salad. Marinade longer for additional flavour intensity. Set aside.
- Prepare salad ingredients. Add lemon/lime juice and fish sauce into a small bowl with carrots and cucumber. Allow to stand whilst you prepare remaining ingredients. Leave for 30+ mins for extra flavour.
- Prepare salad dressing by mixing all ingredients together and set aside.
- Add remaining salad ingredients to a large mixing or serving bowl.
- Strain carrots and cucumber well. Add carrot and cucumber to salad and toss to combine.
- Cook chicken in a frying pan until golden and caramelised. Set aside.
- Add chicken to salad and pour over dressing just before serving.
- Garnish with roasted peanuts.
You can add rice noodles to this dish.
Swap chicken with prawns or beef strips. TO MAKE THIS RECIPE VEGETARIAN:
Swap chicken and use tofu strips instead. TO MAKE THIS RECIPE LOW FODMAP:
Omit garlic and use garlic infused olive oil in marinade and to cook with.
Omit honey in the dressing and use maple syrup instead.
Stick to 1 tsp coconut sugar per serve.
Use peanuts and not cashews to garnish.
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This recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Decor Australia.