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 plus 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 chile with seeds, minced; 1 small garlic clove, minced; 1 cup vegetable oil, for frying; 2 large shallots, thinly sliced; Salt; 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 1/2 chicken); 2 tablespoons extra-virgin olive oil; 3 tablespoons coarsely chopped unsalted roasted peanuts

Servings: persons

2 tablespoons sugar
2 tablespoons plus 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 chile with seeds, minced
1 small garlic clove, minced
1 cup vegetable oil, for frying
2 large shallots, thinly sliced
Salt
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 1/2 chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted roasted peanuts

1
In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved.
2
Let the dressing stand for 5 minutes.
3
Meanwhile, in a small saucepan, heat the vegetable oil until shimmering.
4
Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes.
5
Drain the shallots on paper towels; reserve the oil for another use.
6
Sprinkle the shallots with salt and let cool.
7
In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken.
8
Add the olive oil and the dressing and toss.
9
Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.

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 18 ingredients. The key ingredients include: 2 tablespoons sugar, 2 tablespoons plus 1 teaspoon Asian fish sauce, 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving, 1 1/2 tablespoons distilled white vinegar, 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