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Vietnamese Chicken Salad

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A fresh and vibrant salad combining tender chicken, crunchy vegetables, and a homemade dressing, perfect for a light lunch or as a side.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Vietnamese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 350 g cooked chicken, cut into thin batons (2 large cooked breasts) Note 1: Use leftover chicken for convenience.
  • 6 heaped cups wombok cabbage (Napa cabbage), finely shredded Note 2: You can substitute with other cabbage varieties.
  • 1/2 medium red onion, very finely sliced Slice so it’s floppy.
  • 1 medium red capsicum / bell pepper, finely sliced into thin batons
  • 2 medium cucumbers, remove seeds then finely sliced into half moons Or use 1 long continental/English cucumber.
  • 1 large carrot, peeled then julienned A shredder works well for this.
  • 1 large chilli, deseeded then julienned Optional. Note 3: Adjust spice level to taste.
  • 1 cup mint leaves, tightly packed, roughly torn by hand Note 4: Fresh herbs enhance flavor.
  • 1 cup coriander/cilantro leaves, tightly packed Note 4: Fresh herbs enhance flavor.
For the dressing
  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • 1/4 cup fish sauce Substitute with light or all-purpose soy sauce.
  • 1/4 cup canola oil Or vegetable, grapeseed, or peanut oil.
  • 1 tbsp white sugar
  • 1 large garlic clove, very finely minced
  • 2 tsp red chilli, deseeded then very finely minced Use birds eye or Thai Red Chilli if possible. Note 3.
For garnishing
  • 1/2 cup peanuts, roasted unsalted, finely chopped Approximately 1/3 cup once chopped. Note 5.

Method
 

Prepare the dressing
  1. Shake the dressing ingredients in a jar and set aside for 10 minutes to let the flavors meld.
Combine the salad
  1. Place all salad ingredients in a very large bowl.
  2. Pour over half the dressing and toss well. Set aside for 5 minutes to soften the vegetables slightly.
Final toss and serve
  1. Just before serving, toss again and then add most of the remaining dressing. Taste and add more dressing if desired.
  2. Sprinkle generously with peanuts before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 5g

Notes

Serve the salad cold or at room temperature for the best flavor. To add flair, top with additional fresh herbs or extra lime wedges before eating.
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