A Julie Recipe-Vietnamese Chicken Salad with Chilli Lemon Dressing

This dish is perfect for summer. The chicken can be cooked on the BBQ or the stove. It’s healthy, and absolutely packed with flavour.


Prep Time: 25    Cooking Time: 10    Serves: 4
  1. 4 (about 600g) chicken thigh fillets
  2. 3 cloves garlic, crushed
  3. Zest of 1 lemon
  4. 1/2 tsp cracked black pepper
  5. 100g mixed salad leaves
  6. 1 Lebanese cucumber, deseeded and julienned finely
  7. 1/2 red capsicum, julienned finely
  8. 1/2 bunch shallots (green onions), julienned finely
  9. 2 tbsp fresh lemon juice
  10. 1/4 cup Fountain Sweet Chilli Sauce
  11. 1 tbsp fish sauce
  12. 1 cup bean sprouts
  13. 1 bunch coriander, leaves picked
  14. 1 bunch mint, leaves picked, roughly chopped
  15. 1/4 cup crispy shallots, to serve



  1. Place the chicken thigh fillets in a snap lock bag with the garlic, lemon zest and black pepper and massage to coat the fillets thoroughly. Marinate for 1 hour in the fridge.
  2. Lay the salad leaves on serving plates. Toss the julienned vegetables together and lay on top of the lettuce.
  3. Heat a BBQ, grill plate or frying pan to medium high and cook chicken for 3-4 minutes each side until browned and cooked throughout. Put aside to rest for 5 minutes.
  4. To make the dressing: mix together the lemon juice, Fountain Sweet Chilli Sauce and fish sauce.
  5. Slice the chicken and lay on the serving plates. Drizzle the dressing over the top.
  6. Top with bean sprouts, coriander, mint and crispy shallots.


Hints & Tips

Explore Fountain's hints & tips for handy meal ideas, including new sauce combinations to kick-start summer cooking.