Vietnamese Chicken Salad
User Reviews
5
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Prep Time
15 mins
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Servings
3 - 4 as main
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Calories
440 kcal
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Course
Salad
Vietnamese Chicken Salad
Description
The Vietnamese Chicken Salad features thinly sliced chicken mixed with shredded napa cabbage and other crunchy vegetables such as cucumber, carrot, and bell pepper. The addition of fresh mint and coriander leaves infuses the salad with herbal brightness characteristic of Vietnamese cuisine. A dressing made from lime juice, rice vinegar, fish sauce, garlic, chili, and sugar balances tartness, saltiness, sweetness, and mild heat to bring the components together.
Finish the salad with plenty of chopped roasted peanuts that add a nutty crunch contrasting the fresh vegetables. The salad is tossed to soften the cabbage slightly, creating a slaw-like texture with layers of flavors. The chopped chili adds a gentle warmth without overpowering the dish.
Best served fresh to maintain crispness, it can be made ahead by preparing ingredients separately and combining just before serving. Variations include substituting iceberg lettuce or green cabbage, though these require adjustment in resting time for wilting. The seasoned dressing can be adjusted for heat, and the chicken can be any cooked type, poached or roast.
Ingredients
Salad:
- 350g/12oz chicken cut into thin batons (2 large cooked breasts, Note 1, cooked
- 6 wombok cabbage Napa cabbage), finely shredded (Note 2, heaped cups
- 1/2 red onion , very finely sliced (so it's floppy)
- 1 red bell pepper finely sliced into thin batons, or capsicum
- 2 cucumber remove seeds then finely sliced into half moons (or 1 long continental/English cucumber
- 1 carrot peeled then julienned (I use a shredder, large
- 1 Chili pepper deseeded then julienned, optional (Note 3, large
- 1 cup (tightly packed) mint large leaves roughly torn by hand (Note 4, leaves
- 1 cup (tightly packed) Coriander leaves Note 4, aka cilantro leaves
Dressing:
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1/4 cup fish sauce (sub light or all purpose soy sauce)
- 1/4 cup canola oil (or vegetable, grapeseed, peanut)
- 1 tbsp white sugar
- 1 garlic very finely minced, large clove
- 2 tsp red chili pepper deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3
Finishing:
- 1/2 cup peanuts finely chopped (~1/3 cup once chopped, Note 5, roasted unsalted
Instructions
- Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
- Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
- Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
- Serve sprinkled with lots of peanuts! (Note 6)
Notes
- Cooked chicken breasts can be substituted with any cooked chicken, including roast or poached, sliced thinly for best texture.
- Use tightly packed fresh mint and coriander leaves as they contribute essential fresh herbal flavor.
- If sensitive to spice, reduce or omit the minced chili in the dressing, or substitute milder red chilies in the salad.
- The salad is best served immediately after tossing to preserve vegetable crunch, as the dressing wilts the cabbage over time.
- You can prepare all ingredients in advance and dress just before serving to keep freshness.
- Roasted unsalted peanuts are preferred, finely chopped to allow the flavor to permeate the salad and add texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4 as main
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440cal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 1230mg | 51% |
| Potassium | 1041mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 4752IU | 95% |
| Vitamin C | 86mg | 96% |
| Calcium | 182mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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