Vietnamese Chicken Salad From Itsu

A recipe from M&B lunch place favourite Itsu. Just skip the salad dressing for your baby. For the recipe, click <a title="recipe" href="" target="_blank">here</a>.

by Itsu The Cookbook |

Preparation Time

10 minutes






Blend the cooked chicken until smooth - add breast or formula milk for a smoother consistency

Finger Food

Let your baby pick at pieces of cooked chicken, beansprout and carrot


  • 15g thin glass noodles

  • 100g cooked chicken breast, shredded into small pieces

  • ½ shallot, finely sliced

  • ¼ head of Chinese leaves or white cabbage, finely sliced

  • large handful of bean sprouts

  • 1 carrot, grated or cut into fine sticks

  • 2 mixed handfuls of coriander, basil and mint, roughly chopped

  • 2 tbsp peanuts, roughly chopped (optional)

  • Sweet Chilli Sauce

  • 2 tbsp fish sauce

  • 1 tbsp palm sugar, brown sugar or sugar alternative

  • 1 tbsp rice vinegar

  • 1 tsp lime juice

  • 1 tsp lemon juice

  • ½ tsp grated fresh root ginger

  • ½ hot red Thai chilli, finely chopped

  • 1 tsp sesame oil

This fresh and crunchy salad is full of flavour and only 300 calories

  1.  First make the Sweet Chilli Sauce. Put the fish sauce into a bowl, add the sugar and stir until dissolved. Add the remaining ingredients and stir again. Use the sauce immediately, or store in a screwtop jar in the fridge until needed.

  2. Put the noodles in a bowl and cover with boiling water for 3–5 minutes, or according to the packet instructions. Drain and refresh under cold water, then set aside.

  3. Place all the remaining ingredients, apart from the sauce, in a large bowl and mix well. Add the noodles, gently untangling the strands as you go.

  4. Pour the sauce over the salad (but set some undressed salad aside if you're giving to your baby) and toss well before serving.

This recipe is taken from Itsu The Cookbook (£15.99, Octopus Books)

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