Vietnamese Chicken Salad
A refreshing and vibrant salad loaded with textures and flavors, perfect for warm days or quick meals.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts) (Rotisserie chicken adds a lovely flavor without any extra work.)
- 6 cups shredded Napa cabbage or wombok (You can buy pre-shredded cabbage to save time.)
- 1 cup shredded carrots (Grating carrots yourself adds freshness, but pre-shredded carrots are also a great shortcut.)
- 1/2 medium red onion, very thinly sliced (Soaking the sliced onions in cold water for a few minutes can take away some of their bite.)
- 1 cup fresh mint leaves, roughly chopped (Fresh mint gives a vibrant flavor.)
- 1 cup fresh cilantro leaves, roughly chopped (Can substitute with parsley for a milder taste.)
- 1/2 cup roasted unsalted peanuts, chopped (For a nut-free version, try sunflower seeds or pumpkin seeds.)
Dressing
- 1/4 cup fresh lime juice (Fresh lime juice is key to brightening up the flavors.)
- 2 tbsp fish sauce (This adds an authentic umami flavor.)
- 2 tbsp rice vinegar (Rice vinegar is slightly sweet.)
- 1 tbsp honey or sugar (Adjust the sweetness to your taste.)
- 1 clove garlic, finely minced (Mincing garlic finely ensures it blends well.)
- 1 medium red chili, deseeded and finely minced (optional) (Add for a little kick!)
Instructions
Preparation
- In a large bowl, combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
- 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.
Assembly
- When ready to serve, pour the dressing over the salad and toss well to coat everything evenly.
- Transfer to a serving platter or individual bowls. Top with the chopped peanuts. Serve immediately.
Notes
For best results, serve the salad fresh. Leftovers can be stored in an airtight container in the fridge for up to two days. Store dressing separately if possible.