Vietnamese Chicken Salad

why make this recipe

Vietnamese Chicken Salad is a fresh and vibrant dish that combines tasty flavors and crunchy textures. Perfect for a light lunch or as a side, this salad is not only healthy but also very easy to prepare. The mix of fresh vegetables, herbs, and tender chicken creates a satisfying meal that’s both delicious and nutritious. Plus, the homemade dressing adds a special touch that makes it stand out!

how to make Vietnamese Chicken Salad

Ingredients:

350g/12oz cooked chicken, cut into thin batons (2 large cooked breasts, Note 1)
6 heaped cups wombok cabbage (Napa cabbage), finely shredded (Note 2)
1/2 red onion, very finely sliced (so it’s floppy)
1 red capsicum / bell pepper, finely sliced into thin batons
2 cucumbers, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber)
1 large carrot, peeled then julienned (I use a shredder)
1 large chilli, deseeded then julienned, optional (Note 3)
1 cup (tightly packed) mint leaves, large leaves roughly torn by hand (Note 4)
1 cup (tightly packed) coriander/cilantro leaves (Note 4)
2 tbsp lime juice
2 tbsp rice vinegar
1/4 cup fish sauce (sub light or all-purpose soy sauce)
1/4 cup canola oil (or vegetable, grapeseed, peanut)
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, Note 3)
1/2 cup peanuts, roasted unsalted, finely chopped (~1/3 cup once chopped, Note 5)

Directions:

Dressing: Shake the dressing ingredients in a jar. Set aside for 10 minutes to let the flavors meld.
Toss: Place all salad ingredients in a very large bowl. Pour over half the dressing and toss well. Set aside for 5 minutes (the vegetables will soften slightly, making it more "slaw-like").
Toss again: Just before serving, toss again and then add most of the remaining dressing. Taste and add more dressing if you want.
Serve: Sprinkle generously with peanuts before serving! (Note 6)

how to serve Vietnamese Chicken Salad

Serve the Vietnamese Chicken Salad cold or at room temperature for the best flavor. It makes an excellent main dish or can be served as a side salad at a barbecue or gathering. To add a bit of flair, top with additional fresh herbs or extra lime wedges to squeeze over just before eating.

how to store Vietnamese Chicken Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until ready to serve to avoid sogginess. Consume within 2-3 days for the freshest taste.

tips to make Vietnamese Chicken Salad

Use leftover chicken from another meal to save time.
Adjust the spice level by adding more or fewer chillies.
For more crunch, consider adding other vegetables like bell peppers or radishes from your fridge.
If you’re not a fan of fish sauce, soy sauce is a good alternative.

variation

You can easily switch up the protein in this salad. Try using shrimp or tofu for a different twist. Adding other toppings like sesame seeds or fried shallots can also change the flavor profile.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients ahead of time, but wait to add the dressing until just before serving to keep everything fresh.

2. What can I substitute for fish sauce?
If you don’t have fish sauce, you can use light soy sauce or coconut aminos for a similar flavor.

3. Is this salad gluten-free?
Yes, as long as you use gluten-free fish sauce or soy sauce, this salad can be made gluten-free.

4. How can I make this salad vegetarian?
To make this salad vegetarian, replace the chicken with tofu and omit the fish sauce, or use a plant-based alternative.

5. Can I add fruits to this salad?
Yes! Fresh fruits like mango or pineapple can add a sweet touch that complements the savory elements of the salad.