Vietnamese Chicken Salad
Tips for the Best Vietnamese Chicken Salad
These tips will take your salad from good to the best!
- Keep it nice and chilly. This salad is best served crisp and cold. Chilling the vegetables and chicken before mixing makes it extra refreshing.
- Swap the cabbage. If you can’t find napa cabbage or wombok, you can substitute with regular green cabbage or iceberg lettuce for a crunchy texture.
- Vary up the veggies. For extra color and crunch, consider adding bell peppers, cucumbers, or bean sprouts.
- Avoid dried herbs. They won’t provide the same refreshing taste. Be sure to use fresh herbs for the best flavor and aroma.
- Taste and adjust. Taste the Nuoc Cham dressing and adjust the ingredients to your liking. Add more lime juice for tanginess, fish sauce for saltiness, or honey or sugar for sweetness.
- Kick up the heat. If you prefer a spicier salad, add more minced red chili to the dressing. You can also garnish with extra sliced chili on top.
How to Store
The best way to enjoy this salad is fresh. That’s when the textures and flavors are at their peak.
If you have leftovers, I recommend storing the dressing and salad separately. Then, combine the two right before serving. That way, the veggies stay crisp and refreshing!
To Store: Place the salad and Nuoc Cham dressing in two separate air-tight containers and refrigerate. The salad will stay fresh for up to 2 days, and the dressing will last for up to 5 days.
4
servings
10
minutes
331
kcal
This Vietnamese chicken salad is crunchy, light, and so delightful! The combo of chicken, veggies, and peanuts
Ingredients
- For the Salad:
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3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts)
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6 cups shredded Napa cabbage or wombok
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1 cup shredded carrots
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1⁄2 red onion, very thinly sliced
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1 cup fresh mint leaves, roughly chopped
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1 cup fresh cilantro leaves, roughly chopped
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1⁄2 cup roasted unsalted peanuts, chopped
- For the Nuoc Cham Dressing:
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1⁄4 cup fresh lime juice
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2 tbsp fish sauce
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2 tbsp rice vinegar
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1 tbsp honey or sugar
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1 clove garlic, finely minced
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1 red chili, deseeded and finely minced (optional)
Instructions
- In a large bowl, combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
- In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using) until the sugar dissolves.
- When ready to serve, pour the dressing over the salad and toss well to coat everything evenly.
- Transfer to a serving platter or individual bowls. Top with the chopped peanuts. Serve immediately and enjoy!
