Vietnamese Chicken Salad
A vibrant salad featuring tender shredded chicken, crunchy vegetables, and fragrant herbs tossed in a zesty dressing, perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken Use rotisserie chicken or poached chicken breasts
- 6 cups shredded Napa cabbage Or wombok
- 1 cup shredded carrots
- 1/2 red onion, very thinly sliced
- 1 cup fresh mint leaves, roughly chopped
- 1 cup fresh cilantro leaves, roughly chopped
- 1/2 cup roasted unsalted peanuts, chopped
Dressing
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 clove garlic, finely minced
- 1 red chili, deseeded and finely minced (optional for heat)
Instructions
Preparation
- In a large bowl, combine the shredded chicken, Napa cabbage, carrots, red onion, mint, and cilantro. Toss well to ensure everything is mixed evenly.
- In a separate small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, minced garlic, and minced chili (if you're using it). Stir until the sugar is dissolved.
- When you're ready to serve, pour the dressing over the salad mixture and toss thoroughly to coat all the ingredients evenly.
- Transfer the mixture to a serving platter or individual bowls and sprinkle with the chopped peanuts on top. Serve immediately and enjoy!
Notes
Vietnamese Chicken Salad is best served fresh but can be sliced into chilled lettuce cups or paired with steamed rice or spring rolls for a complete meal. Keep leftovers in an airtight container in the refrigerator, storing the dressing separately.