Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 3, 3 - 4 as main
Cuisine: vietnamese
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))

4.98 (14)

⏱ 15 mins 🍽 3, 3 - 4 as main 🌶 vietnamese 🏷 Salad meal

This vibrant salad is a celebration of fresh Vietnamese flavours. It combines shredded cabbage, chicken batons, and colourful vegetables with generous handfuls of mint and coriander. The whole dish is brought together with a classic nuoc cham dressing, offering a perfect balance of sweet, salty, and tangy notes. Topped with roasted peanuts for crunch, it's a satisfying main course or a fresh side dish. The recipe takes only 15 minutes to prepare, making it an ideal choice for a quick and healthy meal.

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))

Method

Combine all the Dressing ingredients in a jar and shake them together. Allow this to stand for 10 minutes so the flavours can develop.
Add every Salad ingredient into a very large mixing bowl. Pour half of the prepared Dressing over the top and toss everything thoroughly. Let it sit for 5 minutes. the vegetables will soften a little.
Give the salad another good toss just before you are ready to serve. Add most of the leftover Dressing and taste it. You can add the rest of the Dressing if you prefer.
Finish the dish by scattering plenty of chopped peanuts over the top before serving.

Nutrition (per serving)

Sodium1230 mg

Recipe details

CategorySalad meal

Cuisinevietnamese