Vietnamese Chicken Salad

  • cooking time
    15 m
  • serves
1 tsp
375 mL
CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
500 g
chicke breast fillets, sliced in half
1 tsp
lemongrass paste
1 (700g)
baby wombok, finely shredded
1 (120g)
carrot, peeled, cut into matchsticks
2 cups (110g)
bean sprouts, ends trimmed
shallots, trimmed, cut into matchsticks
1 bunch
coriander, leaves picked
1 bunch
Vietnamese mint, leaves picked
kaffir lime leaves, very fine
1/2 cup (80g)
unsalted roasted peanuts, coarsely chopped
1/4 cup
store bought fried shallots
1/4 cup (60mL)
lime juice
1/4 cup (45g)
shaved palm sugar
2 tbsp
MAGGI Fish Sauce
2 tbsp
rice vinegar
1 tbsp
light soy sauce
red birdseye chilli, seeded, finely chopped


  1. Reserve ¼ cup (60mL) and in a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Coconut Flavoured Evaporated Milk add remaining CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and add to a large frying pan with chicken and lemon grass over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Refrigerate for 2 hours or until chilled.

  2. Meanwhile, make the dressing, combine reserved CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, lime juice, sugar, MAGGI Fish Sauce, vinegar, soy sauce and chilli in a small bowl.

  3. Drain coconut milk mixture from chicken. Finely shred chicken. Combine wombok, carrot, bean sprouts, green onion, coriander, mint and lime leaves in a large bowl. Add chicken and toss to combine. Add dressing and toss to combine. Divide evenly among serving bowls. Sprinkle with peanuts and shallots to serve.