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
Scale
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
