Name: Vietnamese Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Vietnamese
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 (makes it floppy); 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 (using a shredder); 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); 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 best)

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Introduction

This refreshing Vietnamese Chicken Salad is a vibrant mix of crisp vegetables, tender chicken, and fragrant herbs tossed in a tangy, flavorful dressing. Perfect for a light lunch or a side dish, it brings a wonderful balance of textures and zingy flavors to your table.

A large silver bowl filled with a colorful layered salad sitting on a white marbled surface; the bottom layer is a mix of shredded green lettuce and sliced cucumbers creating a fresh green base, topped with thin strips of red bell pepper and shredded pale chicken pieces scattered evenly, followed by slivers of red onion and bright orange carrot shreds adding contrast; a sprinkle of crushed peanuts and chopped fresh green herbs like cilantro and mint is piled higher in the center, with three lime wedges placed on the right side on top of the salad for a vibrant touch; a wooden spoon rests inside the bowl; behind the bowl is a small white gravy boat filled with brown dressing and some green herbs scattered loosely around; photo taken with an iphone --ar 4:5 --v 7

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 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
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 then very finely minced (birds eye or Thai red chilli recommended)
1/2 cup unsalted roasted peanuts, finely chopped (~1/3 cup once chopped)

Instructions

Step 1: Make the dressing by shaking the lime juice, rice vinegar, fish sauce, oil, sugar, garlic, and minced red chilli together in a jar. Set aside for 10 minutes to let the flavors meld.
Step 2: In a very large bowl, combine the cooked chicken, wombok cabbage, red onion, red capsicum, cucumber, carrot, chilli (if using), mint, and coriander leaves.
Step 3: Pour over half the dressing and toss well to coat all the ingredients. Let the salad sit for 5 minutes so the vegetables soften slightly and develop a slaw-like texture.
Step 4: Just before serving, toss the salad again and add most of the remaining dressing. Taste and add more if needed.
Step 5: Serve the salad sprinkled generously with the chopped peanuts for added crunch and flavor.

Tips & Variations

Swap fish sauce for soy sauce to make this salad vegetarian-friendly without sacrificing depth of flavor.
Use leftover roast or poached chicken for a quick assembly.
Add finely sliced green mango or papaya for a fruity twist.
If you like more heat, keep some chilli seeds in or add a pinch of chilli flakes.
Toast peanuts lightly before chopping to enhance their aroma and crunch.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the vegetables crisp. Leftover salad can be warmed briefly, but it’s best enjoyed fresh and cool.

How to Serve

The image shows two white bowls filled with a fresh, colorful salad placed on a white marbled surface. Each bowl contains several layers starting with a base of green leafy lettuce, followed by sliced cucumbers, shredded chicken pieces, thin strips of orange carrot, and thinly sliced red onions. The salad is topped with crushed peanuts and small chopped red chili pieces. A lime wedge is placed on the edge of the top bowl, along with sprigs of fresh leafy herbs. Beside the bowls, there is a small white sauce jug filled with brown dressing, and a pair of red chopsticks rests on the edge of the top bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe requires cooked chicken for safety and ease. If using raw chicken, cook it thoroughly by poaching, grilling, or roasting before slicing and adding to the salad.

How spicy is the salad, and can I adjust the heat?

The salad has a mild to medium heat depending on the amount of chilli used. You can easily adjust the spiciness by adding more or less fresh chilli or by removing the seeds before slicing.