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Photo of Vietnamese-style chicken and cabbage salad by WW

Vietnamese-style chicken and cabbage salad

2 - 6
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
This dish will take your mind to the streets of Asia with its vibrant colours, full flavours and exciting textures!


Cooked skinless chicken breast

600 g, (2x300g fillets)

White cabbage

200 g, shredded

Lebanese cucumber

1 medium, halved, thinly sliced

Red capsicum

1 medium, thinly sliced


1 medium, shredded

Green shallot(s)

2 individual, thinly sliced diagonally

Fresh mint

½ cup(s), leaves

Fresh coriander

½ cup(s), leaves

Lime juice

2 tbs

Sunflower oil

1 tbs, or canola variety

Fish sauce

1 tbs

Granulated stevia sweetener

1 tsp, granulated

Fresh red chilli

1 tsp, finely chopped

Roasted peanuts

10 g, coarsely chopped


  1. Place chicken breasts in a single layer in a heavy based saucepan or frying pan and add enough water to just cover. Add cinnamon and star anise to water. Bring to a gentle simmer over medium-high heat. Do not boil as this will make the meat tough. Cover and poach until cooked through. Cool, then place in fridge until cold.
  2. Thickly slice chicken, then pull slices into shreds (see tip). Place in a large bowl with cabbage, cucumber, capsicum, carrot, shallots, mint and coriander. Gently toss to combine.
  3. Whisk juice, oil, fish sauce, stevia and chilli in a small bowl until combined. Add dressing to salad and toss to combine. Serve sprinkled with nuts.


SERVING SUGGESTION: Brown rice. TIPS: Use 2 forks to easily shred chicken. Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing and nuts in separate containers.