Fragrant Vietnamese chicken and mango salad

This fresh and zingy Vietnamese salad is great for lunch or dinner. It can even be used as a side to take along to a BBQ or dinner party!

  • 30 mins cooking
  • Serves 4
  • Print


Fragrant Vietnamese chicken and mango salad
  • 2 x 200g chicken breast fillets
  • 2 clove garlic, crushed
  • 1 tablespoon coarsely chopped coriander (cilantro)
  • 2 fresh small thai red (serrano) chillies, chopped finely
  • 1 tablespoon oyster sauce
  • 2 mangoes
  • 2 green onions, sliced thinly
  • 120 gram packet salad mix leaves with cabbage and kale
  • 1 cup loosely packed coriander leaves, extra
  • 1 cup loosely packed mint leaves
  • 1/2 cup loosely packed vietnamese mint leaves
  • 1/4 cup (60ml) vietnamese salad dressing


Fragrant Vietnamese chicken and mango salad
  • 1
    Cut chicken in half lengthways; place in a medium bowl with garlic, coriander, half the chilli, and sauce; mix well.
  • 2
    Cook chicken on a heated oiled grill plate (or grill or barbecue), for 10 minutes, or until cooked through, turning halfway. Cool; then slice chicken thinly.
  • 3
    Meanwhile, thinly slice mangoes. Combine mango, onion, salad leaves, herbs and dressing in a large bowl. Add chicken; toss gently to combine. Season to taste.


Vietnamese salad dressing, or 'nuoccham', is as much a dipping sauce as it is a dressing.

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