Name: Vietnamese Chicken Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 350g (12oz) cooked chicken, cut into thin batons (about 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 and finely sliced into half moons (or 1 long continental/English cucumber); 1 large carrot, peeled and julienned (or shredded); 1 large chilli, deseeded and julienned (optional); 1 cup tightly packed mint leaves, large leaves roughly torn by hand; 1 cup tightly packed coriander/cilantro leaves; 2 tbsp lime juice; 2 tbsp rice vinegar; 1/4 cup fish sauce (or substitute light/all-purpose soy sauce); 1/4 cup canola oil (or vegetable, grapeseed, or peanut oil); 1 tbsp white sugar; 1 large garlic clove, very finely minced; 2 tsp red chilli, deseeded and very finely minced (bird’s eye or Thai red chilli preferred); 1/2 cup peanuts, roasted unsalted, finely chopped (~1/3 cup once chopped)

Introduction

Vietnamese Chicken Salad is a vibrant and refreshing dish perfect for warm days or light meals. Packed with crisp vegetables, fresh herbs, and a tangy dressing, it combines textures and flavors beautifully. This easy-to-make salad is a delicious way to enjoy cooked chicken with a bright, zesty twist.

A large silver bowl filled with a colorful salad stacked in multiple layers starts with a base of shredded green lettuce. On top, there are thin slices of shredded chicken, bright red strips of bell pepper, thinly sliced red onions, and small cucumber pieces scattered around. The salad is topped with crushed nuts and fresh green mint and cilantro leaves placed at the center. Three lime wedges are positioned on the side near the top. A wooden spoon and fork are partially visible inside the bowl on opposite sides. Behind the bowl, a small white sauce container holds a brownish dressing, and some green mint leaves lie on the white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

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 until floppy

1 red capsicum (bell pepper), finely sliced into thin batons

2 cucumbers, seeds removed and finely sliced into half moons (or 1 long continental/English cucumber)

1 large carrot, peeled and julienned

1 large chilli, deseeded and julienned (optional)

1 cup tightly packed mint leaves, large leaves roughly torn by hand

1 cup tightly packed coriander (cilantro) leaves

2 tbsp lime juice

2 tbsp rice vinegar

1/4 cup fish sauce (or substitute light/all-purpose soy sauce)

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 and very finely minced (birds eye or Thai red chilli preferred)

1/2 cup roasted unsalted peanuts, finely chopped (~1/3 cup once chopped)

Instructions

Step 1: Prepare the dressing by combining lime juice, rice vinegar, fish sauce, canola oil, sugar, garlic, and minced red chilli in a jar. Shake well and let it stand for 10 minutes to allow the flavors to meld.

Step 2: In a very large bowl, place the wombok cabbage, red onion, red capsicum, cucumber, carrot, chilli (if using), mint, coriander, and chicken. Pour half of the dressing over the salad and toss thoroughly to combine.

Step 3: Let the salad sit for about 5 minutes so the vegetables soften slightly and the flavors blend.

Step 4: Just before serving, toss the salad again and add most of the remaining dressing. Taste and add more dressing if desired.

Step 5: Serve topped generously with the chopped roasted peanuts for crunch and extra flavor.

Tips & Variations

Use leftover roast or grilled chicken to save time and add smoky flavor.

For a vegetarian version, replace chicken with tofu and use soy sauce instead of fish sauce.

Add thinly sliced fresh mango or papaya for a fruity twist.

Adjust the chilli amount to suit your heat preference or omit if you prefer mild flavors.

Toast the peanuts lightly to enhance their nutty aroma before chopping.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe requires cooked chicken only. Using raw chicken is not recommended as it needs to be fully cooked and cooled before adding to the salad.

What can I substitute for fish sauce?

If you prefer to avoid fish sauce, use light or all-purpose soy sauce as a vegetarian-friendly alternative. It will change the flavor profile slightly but still adds savory depth.