Vietnamese Chicken Salad Recipe
Vietnamese Chicken Salad is the sort of dish you crave on a sun-drenched afternoon—so crisp, refreshing, and bursting with brightness that it instantly lifts your mood. Layers of tender shredded chicken, crunchy cabbage, vibrant veggies, and fresh herbs come together with a zesty, tangy dressing, making every bite an explosion of flavor and texture. Whether you’re hosting friends, meal-prepping for busy days, or just need a quick, wholesome weeknight meal, this salad is gloriously adaptable and impossibly satisfying. Trust me, you’ll want to add Vietnamese Chicken Salad to your regular repertoire!
Ingredients You’ll Need
Ingredients You’ll Need
This Vietnamese Chicken Salad is proof that simple ingredients can create something truly special. Each component brings its own character to the dish, combining for a salad that’s as beautiful to look at as it is to eat. Gather these essentials and let their colors and flavors shine!
- Cooked shredded chicken breast: The main protein—juicy and mild—acts as the perfect canvas for the punchy dressing and crunchy veggies.
- Green cabbage, shredded: Gives the salad a satisfying crispness and body, plus it holds up well to the dressing.
- Shredded carrots: Adds a subtle sweetness, vibrant color, and crunch.
- Thinly sliced red bell pepper: Sweet and slightly tangy; it adds a lovely pop of red and a bit of crunch.
- Thinly sliced red onion: Delivers a gentle bite and just the right amount of aromatic sharpness.
- Chopped fresh mint: Brings this unmistakable, cooling freshness that makes the salad sing.
- Chopped cilantro: Herbs are key in Vietnamese cooking and cilantro adds citrusy brightness.
- Chopped roasted peanuts: For irresistible crunch and a rich, nutty flavor to finish each bite.
- Fish sauce: The umami powerhouse—don’t skip it! It’s essential for authentic Vietnamese flair.
- Fresh lime juice: Lively acidity that lifts and balances the whole dish.
- Rice vinegar: Offers gentle tartness and helps meld the dressing ingredients.
- Honey: A touch of sweetness to balance all the savory and sour notes.
- Garlic clove, minced: Adds warmth and pungency to the dressing.
- Red chili, thinly sliced (optional): Dial up the heat to your taste, or omit for a kid-friendly version.
- Water: Loosens the dressing just enough so it coats everything nicely.
How to Make Vietnamese Chicken Salad
Step 1: Whisk Up the Dressing
Start with the dressing—the flavor foundation of this Vietnamese Chicken Salad. In a small bowl, combine the fish sauce, fresh lime juice, rice vinegar, honey, minced garlic, sliced red chili (if you like some heat), and a splash of water. Whisk it all together until the honey dissolves and every ingredient melds into a liquid gold that tastes tangy, savory, and just a little bit sweet.
Step 2: Prepare the Salad Base
In a large bowl, pile in your shredded chicken breast, green cabbage, carrots, red bell pepper, red onion, fresh mint, and cilantro. This rainbow mix isn’t just pretty—it’s a celebration of texture and fragrance, with herbs in every bite. I like to use my hands to gently fluff and separate everything for even mixing.
Step 3: Dress and Toss
Pour your freshly whisked dressing over the veggie and chicken medley. Toss everything together really well (tongs work best!), making sure each strand and chunk gets coated with all that flavor-packed dressing. The salad can look quite full at first, but the veggies will soften and absorb the dressing as it sits.
Step 4: Let the Flavors Meld
For maximum deliciousness, give your Vietnamese Chicken Salad at least 10–15 minutes to rest. This melds the tastes so the herbs perfume the salad, the dressing soaks in, and everything feels more “together.” It’s a small step, but totally worth it—think of it as allowing your salad to reach peak flavor.
Step 5: Finish with Peanuts and Serve
Just before serving, sprinkle the chopped roasted peanuts over the top. They stay crisp and toasty, offering the perfect nutty crunch in every mouthful. Now, you’re ready to dig in!
How to Serve Vietnamese Chicken Salad
Garnishes
To really set off your Vietnamese Chicken Salad, I love showering the top with extra chopped herbs—mint, cilantro, or even a few sprigs of Thai basil if you can find it. Add a few lime wedges around the plate for those who want more zing, and, if you like it spicy, a scattering of extra sliced chilis amps things up. Sometimes, a few extra roasted peanuts for garnish make the salad extra inviting.
Side Dishes
Pair your salad with a bowl of steamed jasmine rice or a serving of crispy rice paper crackers for a more filling meal. Fresh summer rolls, a simple soup, or even lightly pickled vegetables fit beautifully with the vibrant character of Vietnamese Chicken Salad. For a quick lunch, I often just pile it onto a plate and call it a day—it’s that satisfying!
Creative Ways to Present
If you’re entertaining, try serving Vietnamese Chicken Salad in lettuce cups for a bite-sized party treat, or spoon it into rice paper wraps for a fun, hands-on appetizer. You can even pack it into mason jars for portable lunches or picnic fare. I’ve found it looks especially gorgeous mounded on a large platter, family style, with colorful herb leaves and peanuts scattered like confetti.
Make Ahead and Storage
Storing Leftovers
Leftover Vietnamese Chicken Salad keeps wonderfully in the fridge for up to two days. Store it in an airtight container, and if possible, hold back the peanuts and add them fresh just before eating to preserve their crunch. The salad might soften as it sits, but the flavors only get better!
Freezing
While freezing isn’t ideal for this salad (cabbage and herbs don’t bounce back well once thawed), you can freeze the cooked shredded chicken if you want to meal-prep in stages. Keep the veggies and dressing fresh for best results.
Reheating
Vietnamese Chicken Salad is meant to be enjoyed cold or at room temperature. No reheating needed! If you’ve made it ahead, let it sit out for a few minutes after pulling from the fridge to take the chill off and bring out the fragrant herbs and bright dressing.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Try poached shrimp, shredded rotisserie turkey, or thinly sliced tofu for a vegetarian version. The salad’s flavors are incredibly flexible and will play well with many proteins.
What if I don’t have fish sauce?
Fish sauce is pretty central to the flavor of authentic Vietnamese Chicken Salad, but if you need a substitute, try a mix of soy sauce and a dash of lime juice for some umami and brightness. It won’t be quite the same, but it will still taste delicious.
Is it okay to make Vietnamese Chicken Salad ahead?
Definitely! In fact, letting the salad rest for an hour or longer makes the flavors even more vibrant. Just wait to add the peanuts until just before serving for maximum crunch.
How can I make this salad kid-friendly?
To tone down the heat, simply skip the red chili and go light on the red onion. The bright, tangy flavors and fun textures usually make it a hit with kids, especially if you let them help with the tossing!
Can I add noodles to Vietnamese Chicken Salad?
You sure can! For a heartier spin, toss in some cooked rice noodles or thin mung bean noodles. It turns the salad into a wholesome main course that’s perfect for lunch or dinner.
Final Thoughts
There’s just something joyous about sharing a big bowl of Vietnamese Chicken Salad—its crunch, tang, and herbaceous flavor make it utterly addictive. Give it a go, and don’t be surprised if you find yourself craving this bright and lively salad again and again. Happy cooking!
Print
Vietnamese Chicken Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese Chicken Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. Packed with shredded chicken, crisp vegetables, and a zesty dressing, it’s a satisfying and healthy meal option.
Ingredients
Main Salad:
- 2 cups cooked shredded chicken breast
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup thinly sliced red onion
Dressing:
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 small red chili, thinly sliced (optional)
- 2 tablespoons water
Garnish:
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
Instructions
- Make the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, garlic, chili, and water.
- Prepare the Salad: In a large bowl, combine shredded chicken, cabbage, carrots, bell pepper, red onion, mint, and cilantro.
- Toss with Dressing: Pour the dressing over the salad and toss well to combine.
- Let Sit: Allow the flavors to meld for 10–15 minutes.
- Serve: Top with chopped peanuts before serving.
Notes
- You can use store-bought rotisserie chicken for convenience.
- Adjust the chili to your preferred spice level, or omit it for a milder version.
- Serve chilled for a refreshing dish on warm days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
