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
Scale
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.
