Name: Vietnamese Chicken Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Vietnamese
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 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); 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 recommended)

Jump to Recipe· 4.3 from 7 reviews

If you love fresh, crunchy, and vibrant dishes that burst with flavor, then you are going to adore this Vietnamese Chicken Salad Recipe. It brings together tender slices of chicken, crisp wombok cabbage, and a zesty, tangy dressing that’s just bursting with layers of sweet, sour, salty, and spicy notes. Every bite offers a delightful contrast of textures and colors, making it not just a meal but an experience. Perfect for a quick lunch or a light dinner, this salad is a celebration of simple ingredients working together in perfect harmony, and it’s sure to become one of your favorite go-to recipes.

Ingredients You’ll Need

The image shows a close-up of a mixed salad that has several layers, starting with shredded white meat chicken on the bottom, mixed with green leafy herbs and thin red chili slices scattered throughout. On one side, there are crispy chopped peanuts creating a textured golden layer. Thinly sliced purple onions and bright lime wedges sit towards the back, adding color contrast. A light brown dressing is being poured from a white pitcher onto the salad, adding a shiny, smooth layer over the chicken and herbs. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but so crucial for nailing the authentic taste and gorgeous texture of the Vietnamese Chicken Salad Recipe. Each one adds its own personality: from the crunchy wombok cabbage to the aromatic mint and coriander, every element plays a vital part in building that perfectly balanced flavor profile.

350g/12oz cooked chicken: Thin batons made from two large breasts deliver the protein and savory base.
6 heaped cups wombok cabbage (Napa cabbage): Finely shredded, it offers crispness and volume.
1/2 red onion: Finely sliced until floppy for a mild, sweet crunch.
1 red capsicum (bell pepper): Thinly sliced for vibrant color and sweetness.
2 cucumbers: Seeded and sliced into half-moons, they bring refreshing coolness.
1 large carrot: Peeled and julienned for a subtle sweetness and great texture.
1 large chilli (optional): Deseeded and julienned if you prefer a little heat.
1 cup mint leaves: Large leaves roughly torn for bright, fresh herbal notes.
1 cup coriander/cilantro leaves: Adds a citrusy, herbal lift that’s signature to Vietnamese cuisine.
2 tbsp lime juice: Provides the essential zesty tang.
2 tbsp rice vinegar: Contributes a mild acidity that balances the dressing.
1/4 cup fish sauce: The umami-rich backbone of the dressing; soy sauce can be a substitute if needed.
1/4 cup canola oil: Adds smoothness and binds the dressing.
1 tbsp white sugar: Perfect to mellow and balance all the sharp flavors.
1 large garlic clove: Very finely minced for a punch of savory aroma.
2 tsp red chilli: Deseeded and finely minced for heat in the dressing.
1/2 cup roasted unsalted peanuts: Finely chopped to sprinkle on top and add a nutty crunch.

How to Make Vietnamese Chicken Salad Recipe

Step 1: Prepare the Dressing

Start by combining all the dressing ingredients in a jar—lime juice, rice vinegar, fish sauce, canola oil, sugar, minced garlic, and red chilli. Shake the jar well and then set it aside for 10 minutes. This resting period lets all those vibrant flavors meld together, so each spoonful of dressing you drizzle on your salad bursts with irresistible complexity.

Step 2: Toss the Salad Ingredients

Grab a large bowl and toss the shredded wombok cabbage, sliced red onion, red capsicum, cucumber half-moons, julienned carrot, optional chilli, mint, and coriander along with the cooked chicken batons. Pour half the dressing over it and toss everything together thoroughly. Let the salad rest for 5 minutes; this softens the vegetables slightly making them more slaw-like and easier to enjoy.

Step 3: Final Toss and Adjust Seasoning

Just before serving, give the salad another good toss, then drizzle over most of the remaining dressing. Taste and adjust if needed by adding more dressing to hit your perfect balance of flavors. This final toss ensures every bite is bright and tasty.

Step 4: Add the Crunchy Topping

Right before plating, sprinkle the finely chopped roasted peanuts generously over the salad. These add a welcome crunch and nutty richness that perfectly complements the bright, fresh veggies and tender chicken.

How to Serve Vietnamese Chicken Salad Recipe

A large metal bowl filled with a fresh salad showing multiple layers starting with a base of green leafy lettuce, followed by thin slices of red bell pepper and shredded white cabbage. On top, there are shredded light brown chicken pieces, thin purple onion slices, and cucumber slices mixed in. The salad is garnished with chopped nuts, sprigs of fresh green mint and cilantro, and lime wedges placed on the side. A pair of wooden salad spoons rests inside the bowl. In the background on a white marbled surface, more fresh mint and a small white gravy boat filled with brown dressing can be seen. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the roasted peanuts, consider adding a few fresh mint or coriander leaves on top for extra herbal freshness. A wedge of lime on the side invites guests to boost the zing to their liking. If you love a little more heat, scatter some finely sliced fresh chilli on top as well.

Side Dishes

This Vietnamese Chicken Salad Recipe shines as a light main on its own, but it also pairs beautifully with steamed jasmine rice or sticky rice to make the meal more filling. For a traditional twist, serve alongside some crispy spring rolls or Vietnamese-style pork meatballs. Fresh baguette slices also make fantastic sides for soaking up any leftover dressing.

Creative Ways to Present

If you want to impress guests, try serving this salad in individual clear glass bowls or jars so the vibrant colors shine through. Another fun idea is to use the salad as a filling for fresh rice paper rolls, topped with extra peanuts and herbs. It can also be served on a bed of butter lettuce leaves for a refreshing and elegant appetizer.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Vietnamese Chicken Salad in an airtight container in the refrigerator for up to 2 days. Keep the peanuts separate until serving to prevent them from going soggy and losing their crunch.

Freezing

This salad is best enjoyed fresh and does not freeze well because the fresh vegetables lose their crispness and become watery upon thawing.

Reheating

Since this is a cold salad, reheating is not recommended. If you wish to warm the chicken beforehand, do so separately and add it to the salad fresh to retain texture and flavor.

FAQs

Can I use a different type of cabbage?

Absolutely! While wombok cabbage is traditional for this recipe giving it the ideal crunch and mild flavor, you can substitute with green cabbage or even savoy cabbage if needed. Just shred it finely for the best texture.

Is fish sauce necessary in Vietnamese Chicken Salad Recipe?

Fish sauce adds a unique umami and salty depth that is signature to Vietnamese cuisine. However, if you prefer or need a vegetarian option, light or all-purpose soy sauce works well as a substitute, though the flavor will be slightly different.

How spicy is this salad?

The heat level is completely adjustable. The recipe uses deseeded red chili and red bird’s eye chilli finely minced; remove the seeds or omit the chilli entirely if you prefer a milder salad. You can always add fresh sliced chili on the side for those who enjoy more spice.

Can I make this salad vegan?

Yes! To make a vegan version of the Vietnamese Chicken Salad Recipe, substitute the cooked chicken with tofu or tempeh, and swap fish sauce for soy sauce or tamari. The fresh vegetables and herbs still create a satisfying and flavorful salad.

What is the best way to julienne the carrot?

Using a vegetable shredder or mandoline is the quickest way to julienne carrots evenly for this salad. If you don’t have either, simply cut the peeled carrot into thin strips by hand, aiming for consistency to ensure even mixing and texture.

Final Thoughts

This Vietnamese Chicken Salad Recipe is a true gem that brings fresh, bright, and exciting flavors to your table with minimal fuss. Its quick preparation and incredible taste make it perfect for busy weeknights or relaxed weekends. I genuinely hope you give it a try and find as much joy in making and eating it as I do sharing it with friends. It’s one of those dishes that’s hard not to love, and it’s sure to become a fast favorite in your recipe collection.

Vietnamese Chicken Salad Recipe

Ingredients You’ll Need