Vietnamese Chicken Salad
A vibrant and crunchy salad featuring shredded chicken, fresh herbs, and a zesty dressing, perfect for warm weather and gatherings.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken can use rotisserie chicken or poached chicken breasts
- 6 cups shredded Napa cabbage or wombok can substitute with regular cabbage
- 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
- 1/2 cup roasted unsalted peanuts, chopped
Dressing Ingredients
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce can substitute with soy sauce mixed with lime juice for a different flavor
- 2 tablespoons rice vinegar
- 1 tablespoon honey or sugar
- 1 clove garlic, finely minced
- 1 red chili, deseeded and finely minced (optional) use for a spice kick
Instructions
Preparation
- 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 any chili you’re using until the sugar dissolves.
- When you’re ready to serve, pour the dressing over the salad and toss well to coat everything evenly.
- Transfer the mixture to a serving platter or individual bowls and top with the chopped peanuts.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate until serving.