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Vietnamese chilli chicken salad
Prep 20 mins | Cook 10 mins | Serves 4
2 tbs tomato sauce
2 tbs sweet chilli sauce
2 tbs olive oil
500g chicken mince
2 garlic cloves, finely chopped
4 green onions (shallots), trimmed and thinly sliced
1 carrot, shredded or coarsely grated
1 cup coriander leaves, chopped
1 cup bean sprouts, trimmed
1 red bird’s eye chilli, deseeded and thinly sliced
To serve
1 small Iceberg lettuce, leaves trimmed and leaves separated
Mint and coriander leaves
lime wedges
Step 1 Combine tomato and sweet chilli sauces in a jug. Heat oil in a wok over high heat. Add chicken and stir-fry, breaking up any lumps of mince, for 4–5 minutes or until white and cooked through. Add garlic, green onions and carrot. Stir-fry for 1 minute. Add tomato sauce mixture, coriander and bean sprouts. Stir-fry for 1 minute. Season with salt and pepper to taste. Set aside to cool slightly.
Step 2 To serve, spoon chicken mixture into a serving bowl. Sprinkle with red chilli. Arrange lettuce leaves, mint, coriander and lime wedges on a serving platter. To eat, spoon chicken mixture onto lettuce leaves, top with mint and coriander leaves, drizzle with lime juice then roll up and enjoy!
Good for you ... Coriander
![Coriander](/assets/image-cache/coriander.ce905c36.jpg)
Contains dietary fibre, vitamin C and iron. The quantities are likely to be significant if you consume a lot of coriander, as may occur with something like coriander pesto.