Vietnamese Chicken Salad Recipe

Introduction

Vietnamese Chicken Salad is a fresh and vibrant dish combining tender cooked chicken with crisp vegetables and fragrant herbs. This light, tangy salad is perfect for a healthy lunch or a flavorful side dish. The crunchy peanuts and zesty dressing bring everything together beautifully.

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
• 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 by hand
• 1 cup tightly packed coriander (cilantro) leaves
• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1/4 cup fish sauce (substitute light or 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 (bird’s eye or Thai red chilli preferred)
• 1/2 cup roasted unsalted peanuts, finely chopped (~1/3 cup once chopped)

Instructions

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

Tips & Variations

• Use leftover roast or poached chicken to save time.
• Substitute soy sauce for fish sauce to make it vegetarian/vegan friendly.
• Add shredded carrot or bean sprouts for extra crunch.
• If you prefer less heat, omit the fresh chilli or use milder chilies.
• For a nut-free version, skip the peanuts and add toasted sesame seeds instead.

Storage

Store the salad and dressing separately in airtight containers in the fridge for up to 2 days. Toss together just before serving to keep the vegetables crisp. If refrigerated after tossing, expect the salad to soften and lose some crunch. Reheating is not recommended; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this salad?

No, this recipe requires cooked chicken that is cut into thin batons. Using raw chicken could cause foodborne illness. Use leftover cooked chicken or cook chicken breasts thoroughly before slicing.

What can I substitute for wombok cabbage?

If you can’t find wombok (Napa) cabbage, try green cabbage or savoy cabbage as alternatives. While the texture will be slightly different, these will still provide the needed crunch and freshness for the salad.

Vietnamese Chicken Salad Recipe

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4.7 from 107 reviews

A vibrant and refreshing Vietnamese Chicken Salad featuring tender cooked chicken, crisp wombok cabbage, fresh herbs, and a tangy, flavorful dressing. This salad combines crunchy vegetables with aromatic mint and coriander, all tossed in a light lime and fish sauce dressing, topped with crunchy peanuts for a perfect balance of textures and flavors. Ideal for a light lunch or a healthy appetizer.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Vietnamese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad 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 (so it’s 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 (or shredded)
• 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)

Dressing Ingredients

• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1/4 cup fish sauce (substitute with light or all-purpose soy sauce if preferred)
• 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 preferred)

Instructions

1. Prepare the Dressing: Combine the lime juice, rice vinegar, fish sauce, canola oil, white sugar, minced garlic, and finely minced red chilli in a jar. Shake well to mix all the ingredients thoroughly. Set the dressing aside for at least 10 minutes to let the flavors meld together.
2. Assemble the Salad: In a very large bowl, place the cooked chicken batons, shredded wombok cabbage, sliced red onion, sliced red capsicum, halved cucumber slices, julienned carrot, optional julienned chilli, torn mint leaves, and coriander leaves. Pour over half of the prepared dressing and toss everything well to ensure the vegetables and chicken are evenly coated.
3. Let the Salad Rest: Allow the salad to sit for about 5 minutes. This rest period lets the vegetables soften slightly, creating a more slaw-like texture, and helps all the flavors to blend together.
4. Final Toss and Serve: Just before serving, toss the salad again to redistribute the dressing. Add most of the remaining dressing, taste, and adjust by adding more if desired. Serve the salad sprinkled generously with finely chopped roasted peanuts for added crunch and flavor.

Notes

• Note 1: Use cooked chicken breasts, either poached, roasted, or grilled, cooled and sliced into thin batons for best texture.
• Note 2: Wombok cabbage, also called Napa cabbage, provides a mild, crunchy base similar to a slaw.
• Note 3: The chilli is optional and can be adjusted to your preferred heat level. Birds eye or Thai Red Chilli are recommended for authentic flavor.
• Note 4: Fresh herbs like mint and coriander are essential for authentic Vietnamese flavor; large leaves torn by hand release more aroma.
• Note 5: Roasted unsalted peanuts add a crunchy texture and nutty flavor; chopping them finely helps distribute the crunch evenly.
• Note 6: Add more peanuts on top when serving for enhanced texture and presentation.

Keywords: Vietnamese Chicken Salad, Wombok Cabbage Salad, Vietnamese Salad, Chicken Slaw, Fresh Herb Salad, Asian Chicken Salad