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Vietnamese prawn and chicken salad with leafy greens in a blue-and-white patterned bowl on a wooden table.
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Vietnamese Prawn and Chicken Salad

Chicken and prawns on a crunchy Vietnamese-style salad with a quick nuoc cham dressing. Low-spoon: one pan, about 15 minutes.
Servings 2
Prep Time 5 minutes
Cook Time 10 minutes
Hands-on 15 minutes
Total Time 15 minutes

Equipment

  • Frying pan or BBQ plate
  • Chopping Board
  • Sharp Knife
  • Large bowl
  • Small bowl
  • Whisk or fork
  • Two forks

Ingredients

Chicken and prawns

  • 300 g chicken thigh fillets
  • 200 g raw peeled prawns
  • 1 tsp avocado oil

Salad

  • ½ bunch Vietnamese mint
  • 50 g mixed salad leaves
  • 175 g kaleslaw (half of a 350 g packet)
  • 1 long red chilli

Nuoc cham dressing

  • 1 Tbsp rice wine vinegar
  • 1 Tbsp fish sauce
  • 1 Tbsp water
  • ½ tsp golden monkfruit sweetener

To serve

  • 1 Tbsp roasted peanuts

Instructions

Cook the chicken

  • Heat a frying pan or BBQ plate over medium-high heat.
  • Add 1 tsp avocado oil, then the chicken. Cook for 5–8 minutes in total, until it reaches 75°C in the thickest part and the juices run clear.
  • Move the chicken to a plate and cover it. Rest it for 5 minutes. Keep the pan for the prawns.

Make the salad

  • Pick the mint leaves and discard the stems.
  • Finely chop the mint.
  • Finely slice the chilli. Remove the seeds for less heat.
  • Put the salad leaves and kaleslaw in a large bowl.
  • Add the mint and half of the sliced chilli. Toss to combine.

Make the nuoc cham dressing

  • In a small bowl, add the rice wine vinegar, fish sauce, 1 Tbsp water, ½ tsp golden monkfruit sweetener and the other half of the sliced chilli.
  • Whisk until the sweetener dissolves.

Cook the prawns

  • Reheat the frying pan over medium-high heat.
  • Cook the prawns for 2–3 minutes, until they are pink and just cooked through.
  • Take the prawns out of the pan.

Serve

  • Shred the chicken with two forks.
  • Drizzle the dressing and any resting juices over the salad.
  • Divide the salad between two plates.
  • Top with the chicken and prawns.
  • Scatter over the peanuts.

Notes

Short on spoons? Shred a BBQ chook instead of cooking the thigh. Fridge: 2 to 3 days, best eaten within the first 2 days, with the chicken, prawns, dressing and salad kept separate. Not freezer friendly.
Calories: 1688kcal
Course: Main Course
Cuisine: Asian-inspired
Keyword: low carb prawn salad, prawn and chicken salad, Vietnamese salad
Spoon Rating: Low Spoons
Protein: Chicken & Poultry, Fish & Seafood
Bonus Spoons: ⏲Fast Feed
Diet: Gluten Free, Keto, Low Carb

Nutrition

Serving: 1serve | Calories: 1688kcal | Carbohydrates: 2g | Protein: 54g | Fat: 17g