Vietnamese Chicken Salad Recipe

Introduction

This Vietnamese Chicken Salad is a vibrant and refreshing dish perfect for warm days or light meals. Packed with crisp vegetables, tender chicken, and a tangy, flavorful dressing, it brings a beautiful balance of textures and tastes to your table.

Ingredients

• 350g/12oz cooked chicken, cut into thin batons (2 large cooked breasts)
• 6 heaped cups wombok cabbage (Napa cabbage), finely shredded
• 1/2 red onion, very finely sliced
• 1 red capsicum / bell pepper, finely sliced into thin batons
• 2 cucumbers, seeds removed and finely sliced into half moons (or 1 long continental/English cucumber)
• 1 large carrot, peeled and julienned
• 1 large chilli, deseeded and julienned (optional)
• 1 cup tightly packed mint leaves, large leaves roughly torn
• 1 cup tightly packed coriander/cilantro leaves
• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1/4 cup fish sauce (or substitute light/all-purpose soy sauce)
• 1/4 cup canola oil (or vegetable, grapeseed, peanut oil)
• 1 tbsp white sugar
• 1 large garlic clove, very finely minced
• 2 tsp red chilli, deseeded and very finely minced (birds eye or Thai red chilli preferred)
• 1/2 cup roasted unsalted peanuts, finely chopped (~1/3 cup once chopped)

Instructions

1. Step 1: Prepare the dressing by shaking lime juice, rice vinegar, fish sauce, canola oil, white sugar, garlic, and finely minced red chilli together in a jar. Set aside for 10 minutes to let the flavors meld.
2. Step 2: In a very large bowl, combine the shredded wombok cabbage, sliced red onion, capsicum, cucumber, julienned carrot, optional chilli, mint, coriander, and chicken.
3. Step 3: Pour half of the dressing over the salad ingredients and toss well to coat everything evenly. Let the salad sit for 5 minutes to slightly soften the vegetables, creating a slaw-like texture.
4. Step 4: Just before serving, toss the salad again and add most of the remaining dressing. Taste and add more dressing if desired.
5. Step 5: Serve the salad sprinkled generously with the chopped roasted peanuts for added crunch and flavor.

Tips & Variations

• Use leftover roast chicken or poached chicken breasts for convenience.
• Substitute fish sauce with soy sauce for a vegetarian-friendly version.
• Add extra chilli if you prefer more heat, or omit it entirely for a milder salad.
• Toast the peanuts lightly for a deeper flavor before chopping.
• Feel free to mix in shredded carrot or thinly sliced radishes for added crunch.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss together just before serving to maintain the crispness of the vegetables. Reheating is not recommended as this salad is best enjoyed fresh and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the dressing and chop the vegetables and chicken in advance. Store the components separately and toss together shortly before serving to keep the salad fresh and crisp.

What can I substitute for wombok cabbage?

If wombok (Napa) cabbage is unavailable, you can use green cabbage or even shredded iceberg lettuce for a similar crunchy texture.

Vietnamese Chicken Salad Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

A refreshing and vibrant Vietnamese Chicken Salad featuring tender chicken, crisp wombok cabbage, fresh herbs, and a tangy, flavorful dressing made with lime juice, fish sauce, and garlic. This salad is an easy-to-make, healthy dish perfect for a light lunch or a vibrant side to any meal.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Salad Ingredients

• 350g/12oz cooked chicken, cut into thin batons (2 large cooked breasts)
• 6 heaped cups wombok cabbage (Napa cabbage), finely shredded
• 1/2 red onion, very finely sliced (so it’s floppy)
• 1 red capsicum / bell pepper, finely sliced into thin batons
• 2 cucumbers, seeds removed and finely sliced into half moons (or 1 long continental/English cucumber)
• 1 large carrot, peeled then julienned (using a shredder)
• 1 large chilli, deseeded then julienned (optional)
• 1 cup (tightly packed) mint leaves, large leaves roughly torn by hand
• 1 cup (tightly packed) coriander/cilantro leaves

Dressing Ingredients

• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1/4 cup fish sauce (or substitute light/all purpose soy sauce)
• 1/4 cup canola oil (or vegetable, grapeseed, peanut oil)
• 1 tbsp white sugar
• 1 large garlic clove, very finely minced
• 2 tsp red chilli, deseeded then very finely minced (birds eye or Thai Red Chilli best)

Garnish

• 1/2 cup roasted unsalted peanuts, finely chopped (~1/3 cup once chopped)

Instructions

1. Prepare the Dressing: Shake all dressing ingredients in a jar thoroughly to combine. Let the dressing sit for 10 minutes to allow the flavors to meld and deepen.
2. Combine Salad Ingredients: In a very large bowl, place the shredded wombok cabbage, sliced red onion, capsicum, cucumbers, julienned carrot, chilli (if using), mint, and coriander leaves alongside the cooked chicken batons.
3. Toss with Dressing: Pour half of the prepared dressing over the salad ingredients and toss well to coat everything evenly. Set aside for 5 minutes to let the vegetables soften slightly, enhancing the slaw-like texture.
4. Final Toss Before Serving: Just before serving, toss the salad again and then add most or all of the remaining dressing to taste. Adjust dressing quantity if needed to your preference.
5. Serve: Plate the salad and generously sprinkle the finely chopped roasted peanuts on top for crunch and flavor.

Notes

• Note 1: Using cooked chicken breasts ensures the salad is ready quickly; poaching or roasting prior to making the salad are good options.
• Note 2: Wombok cabbage, also known as Napa cabbage, is preferred for its mild flavor and crisp texture, but green cabbage can be substituted if needed.
• Note 3: Adjust the amount of chilli to suit heat preference; deseeding the chilli reduces spiciness.
• Note 4: Fresh herbs like mint and coriander are essential for authentic Vietnamese flavors and freshness in the salad.
• Note 5: Roasted unsalted peanuts add a lovely nutty crunch; finely chopping them ensures easy eating and distribution.
• Note 6: Feel free to add extra peanuts or herbs as garnish to enhance the final presentation and taste.

Keywords: Vietnamese chicken salad, wombok cabbage salad, fresh Vietnamese salad, chicken and herb salad, easy Vietnamese recipes, healthy chicken salad