Vietnamese Chicken Salad Recipe

ByElara Stone
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Introduction

Vietnamese Chicken Salad is a fresh, vibrant dish bursting with crisp vegetables, tender chicken, and a tangy, flavorful dressing. Perfect for a light lunch or summer dinner, it combines textures and aromas that awaken your palate.

A large metal bowl holds a colorful salad with several layers: at the bottom, light and dark green torn lettuce leaves mix with thin red bell pepper strips and shredded carrots. On top, pale shredded chicken lies scattered, covered partially by fresh green mint and cilantro leaves. Slices of light green lime wedges rest on one side, while crushed peanuts and small bits of shallot add texture and color near the center. A wooden spoon is placed on the right side of the bowl. Behind the bowl is a white ceramic pitcher filled with brown dressing, all set on a white marbled surface with scattered mint leaves around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 350g (12oz) cooked chicken, cut into thin batons (about 2 large cooked breasts)
  • 6 heaped cups wombok (Napa) cabbage, finely shredded
  • 1/2 red onion, very finely sliced
  • 1 red capsicum (bell pepper), finely sliced into thin batons
  • 2 cucumbers, seeded 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 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 (bird’s eye or Thai red chilli recommended)
  • 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, sugar, minced garlic, and minced red chilli in a jar. Let it rest for 10 minutes to allow the flavors to meld.
  2. Step 2: In a very large bowl, combine the cabbage, red onion, red capsicum, cucumber, carrot, chilli (if using), mint, coriander, and cooked chicken. Pour half of the dressing over the salad and toss well to coat evenly. Let it sit for 5 minutes so the vegetables soften slightly, giving a slaw-like texture.
  3. Step 3: Just before serving, toss the salad again. Add most of the remaining dressing and taste, adding more if necessary to suit your preference.
  4. Step 4: Serve the salad sprinkled generously with the chopped peanuts for a delightful crunch.

Tips & Variations

  • Use leftover roasted chicken or poach chicken breasts yourself for the freshest taste.
  • Adjust chilli quantities to suit your heat tolerance, or omit altogether for a milder salad.
  • Substitute fish sauce with soy sauce for a vegetarian-friendly version.
  • Add shredded fresh herbs like Thai basil for extra aromatic layers.
  • For more protein, toss in some cooked shrimp or tofu cubes.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss just before serving to keep the vegetables crisp. Reheating is not recommended as the fresh vegetables lose their crunch and flavor.

How to Serve

A close-up view of a white bowl filled with layered salad on a white marbled surface. The bottom layer is fresh green leafy herbs and chopped vegetables, topped with thin strips of red chili and thinly sliced onions. On top, there are shredded pieces of cooked chicken breast, mixed with crushed nuts or crispy bits. A creamy brown sauce is being gently poured from a white pitcher over the salad, adding a glossy texture to the ingredients. Lime wedges and more vegetables are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the dressing and chop all ingredients ahead, but toss the salad just before serving to maintain crispness. Pre-mixed salad can become soggy if left too long.

What can I use if I don’t have wombok cabbage?

Napa cabbage is ideal, but you can substitute with green cabbage or a mix of shredded lettuce and kale for a similar crunchy texture.

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Vietnamese Chicken Salad Recipe

★★★★★

4.5 from 107 reviews
  • Author: Elara
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat
Print Recipe

Description

This refreshing Vietnamese Chicken Salad features tender cooked chicken combined with crisp wombok cabbage, crunchy vegetables, fresh herbs, and a zesty, tangy dressing. Tossed with a vibrant lime, fish sauce, and chili dressing, and topped with crunchy roasted peanuts, this salad is perfect as a light meal or side dish bursting with authentic Asian flavors.

Ingredients

Scale

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 then finely sliced into half moons (or 1 long continental/English cucumber)
  • 1 large carrot, peeled then julienned
  • 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
  • 1/2 cup peanuts, roasted unsalted, finely chopped (~1/3 cup once chopped)

Dressing Ingredients

  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • 1/4 cup fish sauce (substitute light or all purpose soy sauce if needed)
  • 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)

Instructions

  1. Make the Dressing: Combine lime juice, rice vinegar, fish sauce, canola oil, sugar, minced garlic, and red chili in a jar. Shake well and set aside for 10 minutes to allow the flavors to meld.
  2. Toss the Salad: In a very large bowl, add the shredded wombok cabbage, sliced red onion, red capsicum, cucumber slices, julienned carrot, optional julienned chili, torn mint leaves, coriander leaves, and cooked chicken batons. Pour over half the dressing and toss thoroughly to combine. Let the salad sit for 5 minutes so the vegetables soften slightly and become more slaw-like.
  3. Final Toss: Just before serving, toss the salad again and add most of the remaining dressing. Taste and add more dressing if desired to enhance the flavor balance.
  4. Serve: Plate the salad and generously sprinkle with the finely chopped roasted unsalted peanuts for an added crunchy texture and nutty flavor.

Notes

  • Use cooked chicken breast for a lean protein source; grilling or poaching works well prior to slicing.
  • Wombok cabbage (Napa cabbage) provides a tender crunch and is ideal for slaw-style salads.
  • The chili is optional and can be adjusted to taste for spiciness.
  • Fresh herbs like mint and coriander add vibrant, fresh notes typical of Vietnamese salads.
  • Roasted unsalted peanuts add crunch and a nutty flavor without excessive saltiness.
  • The salad softens slightly once tossed with dressing, enhancing the texture and flavor melding.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Vietnamese

Keywords: Vietnamese chicken salad, wombok cabbage salad, Vietnamese slaw, chicken and herb salad, fresh Asian salad, lime dressing salad

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