If you’re craving a vibrant and refreshing dish that’s bursting with flavor, you have to try this Vietnamese Chicken Salad Recipe. It perfectly balances crunchy vegetables, tender chicken, and a zingy dressing that ties all the components together beautifully. This salad is not only a feast for your taste buds but also a colorful, healthy meal that feels light and satisfying. Whether you’re looking for a quick lunch or a crowd-pleasing side, this recipe delivers on all fronts with a delightful fusion of textures and bright, bold flavors.
Ingredients You’ll Need
The magic of this Vietnamese Chicken Salad Recipe lies in its simple, fresh ingredients. Every component plays an essential role, creating a harmonious combination of crispness, tang, and subtle heat that makes each bite unforgettable.
- 350g/12oz cooked chicken: Thinly sliced batons from two large chicken breasts provide a tender, protein-packed base.
- 6 heaped cups wombok cabbage (Napa cabbage): Finely shredded for a crunchy, fresh texture that forms the salad’s backbone.
- 1/2 red onion: Very finely sliced until floppy to add a mild pungency without overpowering the dish.
- 1 red capsicum (bell pepper): Thinly sliced into batons for vibrant color and a slight sweetness.
- 2 cucumbers: Seeds removed and cut into half-moons for refreshing juiciness and a cooling crunch.
- 1 large carrot: Peeled and julienned to add bright color and a bit of natural sweetness; a shredder makes this easy.
- 1 large chilli (optional): Deseeded and julienned for a touch of heat, balanced to your preference.
- 1 cup mint leaves: Large leaves roughly torn to bring a cool, aromatic freshness.
- 1 cup coriander/cilantro leaves: Also roughly torn to infuse the salad with that classic Vietnamese herbaceous note.
- 2 tbsp lime juice: Adds the essential bright acidity that wakes up all the flavors.
- 2 tbsp rice vinegar: Brings a gentle tang and a bit of depth to the dressing.
- 1/4 cup fish sauce: Gives the dressing its umami richness; substitute with light soy sauce if needed.
- 1/4 cup canola oil: Or your preferred neutral oil to carry the flavors and texture of the dressing.
- 1 tbsp white sugar: Balances the acidity and saltiness with a subtle sweetness.
- 1 large garlic clove: Very finely minced to add aromatic warmth without overpowering.
- 2 tsp red chilli: Deseeded, very finely minced for a gentle kick; birds eye or Thai red chilli works best.
- 1/2 cup roasted unsalted peanuts: Finely chopped to sprinkle on top, providing that perfect nutty crunch.
How to Make Vietnamese Chicken Salad Recipe
Step 1: Make the Dressing
Begin by combining all the dressing ingredients in a jar—lime juice, rice vinegar, fish sauce, canola oil, white sugar, garlic, and finely minced red chilli. Give it a good shake until the sugar dissolves and the flavors meld together. Set it aside for about 10 minutes to let the vibrant flavors develop and marry beautifully.
Step 2: Toss the Salad
In a very large bowl, place all the salad ingredients: shredded wombok cabbage, thinly sliced red onion, red capsicum, cucumber half moons, julienned carrot, optional chilli, torn mint, and coriander leaves, along with the sliced chicken. Pour about half of the dressing over everything and toss well to combine. Let the salad rest for 5 minutes; this helps slightly soften the vegetables, turning the salad into a delightful slaw-like texture.
Step 3: Final Toss
Just before serving, give the salad a good toss again, adding most of the remaining dressing. Taste at this point and feel free to adjust by adding more dressing if you want the flavors to shine brighter or the salad to be a bit more moist.
Step 4: Serve with Peanuts
Transfer the salad to a serving platter or bowl and generously sprinkle the chopped roasted peanuts on top. The peanuts add a lovely crunch and nutty contrast that completes the dish perfectly.
How to Serve Vietnamese Chicken Salad Recipe
Garnishes
Fresh herbs like extra mint and coriander sprigs are perfect for garnish. A wedge of lime on the side invites a fresh squeeze for extra zing. For a little more flair and texture, you might add fried shallots or some light sesame seeds sprinkled over the top.
Side Dishes
This salad pairs wonderfully with simple jasmine rice or steamed sticky rice if you want to round it into a more substantial meal. It also complements grilled meats, seafood, or even some freshly made rice paper rolls if you’re serving a Vietnamese-inspired feast.
Creative Ways to Present
To impress your guests, serve this Vietnamese Chicken Salad Recipe in individual lettuce cups or on a beautiful platter layered with colorful edible flowers and extra herbs. You can also stack the salad in a tall clear glass for a layered effect, showcasing all the vibrant colors before mixing it up at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad and dressing separately in airtight containers in the refrigerator. Keep the greens and chicken chilled for up to 2 days to preserve their crispness. Add the dressing just before serving again to maintain freshness.
Freezing
This salad is best enjoyed fresh and does not freeze well because the vegetables will become soggy and lose their crunch. However, if you have extra cooked chicken, you can freeze it separately and assemble the salad fresh when ready.
Reheating
Vietnamese Chicken Salad Recipe is designed to be served cold or at room temperature, so reheating is not necessary. If you do want to warm the chicken separately, do so gently and add it to the salad once it cools slightly to avoid wilting the veggies.
FAQs
Can I use raw chicken for this salad?
This salad calls for cooked chicken, ideally poached or grilled, to ensure it’s safe to eat and has that tender texture. Using raw chicken would require additional cooking time and could throw off the salad’s refreshing balance.
What can I substitute for fish sauce?
If you’re not a fan of fish sauce or need a vegetarian alternative, light soy sauce or tamari works well. Keep in mind the flavor will be less pungent but still savory and delicious.
How spicy is this salad?
The spice level is adjustable; the recipe includes optional fresh chilli and minced red chilli in the dressing. You can omit these or reduce the amount to tame the heat, making it suitable even for those sensitive to spice.
Can I prepare this salad in advance for a party?
You can prep the ingredients and dressing up to a day ahead, but it’s best to toss everything together shortly before serving. This keeps the vegetables crisp and vibrant, so the salad doesn’t turn soggy.
Is this salad gluten-free?
Yes! The Vietnamese Chicken Salad Recipe is naturally gluten-free provided you use gluten-free fish sauce or soy sauce substitutes. Double-check your ingredients to ensure they fit your dietary needs.
Final Thoughts
There’s nothing quite like a fresh, zesty bowl of Vietnamese Chicken Salad Recipe to brighten up your meal times. Its lively textures and layers of flavor make it a truly special dish to bring to your table. I can’t recommend enough giving this recipe a go—you might just find yourself reaching for it again and again as a favorite go-to!
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Vietnamese Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 to 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Low Fat
Description
This vibrant Vietnamese Chicken Salad combines tender cooked chicken with crisp wombok cabbage, fresh herbs, and a tangy, spicy dressing. Perfect for a light and refreshing meal, this salad brings together the bright flavors of lime, fish sauce, and fresh chili, topped with crunchy roasted peanuts for an added texture contrast.
Ingredients
Salad Ingredients
- 350g/12oz cooked chicken, cut into thin batons (about 2 large cooked breasts)
- 6 heaped cups wombok (Napa) cabbage, finely shredded
- 1/2 red onion, very finely sliced (to make it floppy)
- 1 red capsicum (bell pepper), finely sliced into thin batons
- 2 cucumbers, seeds removed, finely sliced into half moons (or 1 long continental/English cucumber)
- 1 large carrot, peeled then julienned (using a shredder)
- 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 roasted unsalted peanuts, finely chopped (~1/3 cup once chopped)
Dressing Ingredients
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1/4 cup fish sauce (substitute 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 recommended)
Instructions
- Make the dressing: Combine all the dressing ingredients in a jar and shake well to mix. Let the dressing sit for 10 minutes to allow the flavors to meld together.
- Toss the salad: In a very large bowl, place the shredded wombok cabbage, sliced red onion, red capsicum, cucumber, julienned carrot, chilli (if using), mint, coriander, and chicken batons. Pour over half of the dressing and toss everything well. Let the salad sit for 5 minutes to slightly soften the vegetables, making the texture more like a slaw.
- Toss again before serving: Just before serving, toss the salad again thoroughly and add most of the remaining dressing. Taste and adjust by adding more dressing if desired.
- Serve: Plate the salad and generously sprinkle the chopped roasted peanuts on top for a crunchy finish.
Notes
- Note 1: Use cooked chicken breasts for best texture, shredded or thinly sliced into batons to easily mix with the salad.
- Note 2: Wombok cabbage, also known as Napa cabbage, gives a nice crunch and subtle sweetness to the salad.
- Note 3: Adjust the level of chili to your preference. Deseeding milder chilies makes the salad less spicy.
- Note 4: Fresh herbs like mint and coriander are essential for authentic Vietnamese flavor and brightness.
- Note 5: Roasted unsalted peanuts add important texture and a nutty flavor; finely chopping helps distribute them evenly.
- Note 6: This salad is best served immediately after tossing with the final dressing to preserve freshness and crunch.
