Chicken and wombok salad

Gather fiery chillies, bunches of feathery coriander and this easy Vietnamese recipe, and you're all set to make a fresh and delicious midweek meal.

Ingredients Chicken and wombok salad

    * 1 whole barbecued chicken, skin and bones removed, meat shredded
    * 2 cups finely shredded wombok (Chinese cabbage)
    * 1 red onion, halved, thinly sliced
    * 1/3 cup torn fresh mint leaves
    * 1/4 cup fresh coriander leaves dressing
    * 2 tbs fish sauce (see note)
    * 1 1/2 tbs caster sugar
    * 1 tbs water
    * 1 tbs soy sauce
    * 3 tsp rice wine vinegar
    * 1 long fresh red chilli, seeded, finely chopped

Method Chicken and wombok salad

  1. To make the dressing, stir the fish sauce, sugar, water, soy sauce, vinegar and chilli in a small bowl until the sugar dissolves.
  2. Combine the chicken, wombok, onion, mint and coriander in a bowl. Pour over the dressing and toss to combine. Divide the salad among serving dishes.



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