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
- 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.
- 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.
- 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.
- 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
