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Vietnamese Chicken Salad Recipe

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4.3 from 7 reviews

This vibrant Vietnamese Chicken Salad is a refreshing and healthy dish featuring tender cooked chicken, crisp wombok cabbage, fresh herbs, and a tangy, flavorful dressing. Perfect for a quick and nutritious meal, this salad combines crunchy vegetables, fragrant mint and coriander, and a zesty lime and fish sauce dressing, topped with roasted peanuts for added texture.

Ingredients

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
  • 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 recommended)

Instructions

  1. Prepare the Dressing: Combine all dressing ingredients in a jar. Shake vigorously to mix and set aside for 10 minutes to allow the flavors to meld beautifully.
  2. Assemble the Salad: In a very large bowl, place all salad ingredients including the shredded cabbage, sliced onion, capsicum, cucumbers, carrot, chilli, mint, coriander, and cooked chicken. Pour over half of the prepared dressing and toss well to coat all ingredients evenly. Let sit for 5 minutes to soften the vegetables slightly for a classic slaw texture.
  3. Final Toss and Adjust Dressing: Just before serving, toss the salad again, then drizzle in most of the remaining dressing. Taste and add more dressing if you desire a stronger flavor.
  4. Serve: Plate the salad and generously sprinkle with the finely chopped roasted unsalted peanuts for a crunchy and savory finish. Serve immediately for the freshest taste.

Notes

  • The chicken can be grilled, roasted, or poached before slicing; leftovers work well for this salad.
  • Wombok cabbage is also known as Napa cabbage and provides a tender, crunchy texture unique to this salad.
  • The chilli is optional; deseeding it makes the salad milder while still adding a subtle heat.
  • Fresh mint and coriander leaves add a fragrant, herbal lift — be sure they are roughly torn to release their aromas.
  • Roasted unsalted peanuts add a crunchy texture and nutty flavor; finely chop to evenly distribute throughout the salad.
  • This salad is best served fresh but can be refrigerated for up to 1 day, though the vegetables will soften further.

Find it online: https://marthatasty.com/vietnamese-chicken-salad-recipe/