Vietnamese Chicken Salad

The crunch of fresh vegetables mixed with the savory essence of chicken creates a delightful harmony in this Vietnamese Chicken Salad. Ready in just 20 minutes, this recipe offers a vibrant and healthy meal option that’s brimming with flavor. The fresh herbs and zesty dressing elevate it, making it a favorite for any gathering or a light dinner at home.

This recipe is perfect for anyone seeking a quick and nutritious meal. It’s ideal for warm weather, outdoor picnics, or light weeknight dinners. You can easily prepare the salad components ahead of time and mix them just before serving for optimal freshness.

Why You’ll Love This Recipe

• The combination of textures—crunchy veggies with tender chicken—creates a satisfying bite.
• It’s ready in just 20 minutes, perfect for a last-minute meal.
• The dressing is a harmonious blend of tangy, sweet, and umami flavors that enhances the freshness of the salad.
• The salad can be easily customized with additional veggies or protein options.

What You’ll Need

Get ready to assemble this vibrant salad with an easy-to-follow ingredient list!

For the Salad

• 3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts)
• 6 cups shredded Napa cabbage or wombok
• 1 cup shredded carrots
• 1/2 red onion, very thinly sliced
• 1 cup fresh mint leaves, roughly chopped
• 1 cup fresh cilantro leaves, roughly chopped
• 1/2 cup roasted unsalted peanuts, chopped

For the Dressing

• 1/4 cup fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or sugar
• 1 clove garlic, finely minced
• 1 red chili, deseeded and finely minced (optional)

Use lime juice for a zesty flavor.

Substitutions & Swaps

• Rotisserie chicken for poached chicken
• Napa cabbage for regular cabbage
• Peanuts for cashews or almonds
• Fish sauce for soy sauce (for vegetarian option)

How to Make It

Follow these simple steps to create your Vietnamese Chicken Salad.

Combine ingredients

In a large bowl, combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.

Whisk dressing

In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using) until the sugar dissolves.

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Dress the salad

When ready to serve, pour the dressing over the salad and toss well to coat everything evenly.

Serve

Transfer to a serving platter or individual bowls. Top with the chopped peanuts. Serve immediately and enjoy!

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, the texture will suffer.
Reheat: not applicable; best enjoyed fresh.

Tips for Best Results

• Use store-bought rotisserie chicken for a quick shortcut.
• Adjust the amount of chili based on your heat preference.
• Toss the salad just before serving to keep the ingredients crisp.
• Garnish with lime wedges for an extra burst of flavor.

Serving Suggestions

• Pair with grilled shrimp or fish for a complete meal.
• Serve alongside a bowl of rice for a heartier option.
• Perfect for a summer barbecue or potluck gathering.

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