Vietnamese Chicken Salad
Vietnamese Chicken Salad is a refreshing and vibrant dish bursting with flavor. Featuring tender chicken, crisp vegetables, and a zesty dressing, this salad is perfect for any occasion—be it a summer barbecue or a cozy weeknight dinner. The harmonious blend of tangy lime, savory fish sauce, and crunchy peanuts creates an unforgettable taste experience that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Vietnamese
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups green or Napa cabbage, thinly sliced
- 2 medium carrots, grated
- 1 red bell pepper, diced
- ½ cup fresh cilantro leaves, chopped
- ½ cup roasted peanuts, chopped
- 3 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp brown sugar
- ½ tsp chili flakes (adjust to taste)
Instructions
- Cook the chicken in salted boiling water for about 15 minutes or until fully cooked. Let cool and shred.
- While the chicken cools, prepare the cabbage, carrots, bell pepper, and cilantro.
- In a small bowl, whisk together fish sauce, lime juice, sugar, and chili flakes.
- In a large bowl, combine shredded chicken with vegetables. Drizzle dressing over the mixture and toss gently.
- Top with chopped peanuts before serving.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 310
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Feel free to customize by adding mango or swapping chicken for tofu or grilled shrimp for a vegetarian option. For extra flavor, marinate the chicken in lime juice and fish sauce before cooking.