Vietnamese Chicken Salad
A vibrant and healthy salad that combines shredded chicken and fresh vegetables, tossed with a zesty dressing for a delightful meal.
Ingredients
Salad Ingredients
- 3 cups cooked shredded chicken Feel free to use rotisserie chicken or poached chicken breasts.
- 6 cups shredded Napa cabbage or wombok Green cabbage can also be used.
- 1 cup shredded carrots
- 1/2 cup red onion, very thinly sliced
- 1 cup fresh mint leaves, roughly chopped
- 1 cup fresh cilantro leaves, roughly chopped Can be omitted or substituted with basil or parsley.
- 1/2 cup roasted unsalted peanuts, chopped Can be swapped with toasted sesame seeds.
Dressing Ingredients
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce Use gluten-free version if required.
- 2 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 clove garlic, finely minced
- 1 piece red chili, deseeded and finely minced (optional) Can be omitted for a milder flavor.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, shredded cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
- In a separate small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, minced garlic, and minced 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 and top with the chopped peanuts. Serve immediately and enjoy!
Notes
This salad makes a great make-ahead dish; keep the dressing separate until serving. Store leftovers in airtight containers in the refrigerator for 2-3 days, keeping the salad and dressing separate to maintain freshness.