Go Back
Vietnamese Chicken Salad

Vietnamese Chicken Salad

Satisfy your cravings with this vibrant and refreshing Vietnamese Chicken Salad. Loaded with fresh vegetables and tender chicken, it's perfect for lunch or dinner. This easy-to-make salad is a healthy choice that you can whip up in no time—try it tonight!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Salads
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups shredded napa cabbage
  • 2 1/2 cups cooked shredded chicken cold (use leftovers or a rotisserie chicken)
  • 3/4 cup fresh mint roughly chopped
  • 3/4 cup shredded carrots
  • 1/2 red onion peeled and sliced thin
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup chopped roasted peanuts (cashews for paleo-friendly)
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 3 tablespoons honey
  • 2 tablespoons fish sauce
  • 1 teaspoon chili garlic sauce

Equipment

  • Whisk
  • Baking Sheet
  • Chef's Knife
  • Peeler

Method
 

  1. Place all the salad ingredients in a large bowl.
  2. In a small bowl, whisk together the lime juice, water, honey, fish sauce, and chili garlic sauce.
  3. When ready to serve, pour the dressing over the salad and toss well.

Notes

  • Storage: After mixing the salad with dressing, it’s best to consume it within 24 to 36 hours for optimal freshness.
  • Freezing: This salad isn’t suitable for freezing due to the fresh vegetables; however, you can freeze any extra shredded chicken you have.
  • Pairing: This salad pairs well with grilled shrimp or fish, making it a versatile option for various meals.
  • Customization: Feel free to tailor the ingredients to your liking; you can add or substitute with your favorite veggies.
  • Meal Prep: Prepare the salad mix ahead of time and store it without the dressing to save time during busy weeks.