Crunchy Vietnamese Chicken Salad Recipe

Name: Crunchy Vietnamese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 2 tablespoons asian fish sauce; 1 teaspoon asian fish sauce; 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving; 1 1/2 tablespoons distilled white vinegar; 1 tablespoon water; 1 serrano chili, minced (with or without seeds, your choice on heat level); 1 small garlic clove, minced; 1 cup vegetable oil, for frying; 2 large shallots, thinly sliced; kosher salt, to taste; 4 cups finely shredded green cabbage (from 1/2 small head); 2 carrots, finely shredded; 1/2 small red onion, thinly sliced; 1/4 cup coarsely chopped cilantro; 1/4 cup coarsely chopped mint; 3 cups shredded rotisserie chicken (from about 1/2 chicken); 2 tablespoons extra-virgin olive oil; 3 tablespoons coarsely chopped unsalted dry roasted peanuts

Servings: persons

2 tablespoons sugar
2 tablespoons asian fish sauce
1 teaspoon asian fish sauce
1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
1 1/2 tablespoons distilled white vinegar
1 tablespoon water
1 serrano chili, minced (with or without seeds, your choice on heat level)
1 small garlic clove, minced
1 cup vegetable oil, for frying
2 large shallots, thinly sliced
kosher salt, to taste
4 cups finely shredded green cabbage (from 1/2 small head)
2 carrots, finely shredded
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped mint
3 cups shredded rotisserie chicken (from about 1/2 chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted dry roasted peanuts

1
Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
2
In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
3
In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
4
Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
5
Sprinkle with the peanuts and shallots. Serve with the lime wedges.
6
Enjoy!

1039

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons sugar, 2 tablespoons asian fish sauce, 1 teaspoon asian fish sauce, 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving, and more.

Yes, Crunchy Vietnamese Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crunchy Vietnamese Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions