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Vietnamese Chicken Salad

A refreshing and vibrant salad featuring shredded chicken, crunchy vegetables, and aromatic herbs, dressed with a tangy fish sauce and lime mixture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Vietnamese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 cups cooked chicken, shredded Rotisserie chicken works well.
  • 2 cups cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1/2 cup cilantro, chopped
  • 1/4 cup mint leaves, chopped
  • 1/4 cup peanuts, crushed
For the dressing
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • 1 each red chili, sliced (optional) Add for heat.

Method
 

Preparation
  1. Begin by cooking your chicken if it’s not already prepared. A rotisserie chicken works perfectly for this recipe.
Combine the Salad Base
  1. In a large serving bowl, combine the shredded chicken, thinly sliced cabbage, and julienned carrots.
Make the Dressing
  1. In a separate bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and sliced red chili (if you like some heat).
Mix it All Together
  1. Pour the dressing over the chicken and vegetable mixture. Gently toss to combine, ensuring all the ingredients are coated evenly.
Add Fresh Herbs and Peanuts
  1. Finally, fold in the chopped cilantro, mint leaves, and crushed peanuts for that added crunch.
Serve
  1. Scoop into bowls and enjoy this delicious salad while the flavors are at their freshest!

Notes

Substitutions: Use cooked shrimp or tofu instead of chicken for a plant-based option. Store leftovers in an airtight container in the refrigerator for up to two days. Toss the salad just before serving to keep everything crisp.