Vietnamese Chicken Salad Recipe

Name: Vietnamese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts (about 200g/7oz each, or use left-over cooked chicken); 2 tablespoons vegetable oil; sea salt; fresh ground white pepper (black pepper is okay if that's all you have); 90 g bean sprouts; 20 g vietnamese mint leaves, left whole (ordinary mint is okay if that's all you can get); 50 g asian basil leaves, left whole; 180 g Chinese cabbage, finely shredded; 90 g carrots, peeled and finely julienned; 60 ml lime juice; 60 ml fish sauce; 2 tablespoons rice vinegar (available in most supermarkets or Asian stores); 1 tablespoon caster sugar; 2 garlic cloves, very finely chopped (optional); 3 red asian shallots or 12 red onion, finely sliced; 2 small red chilies, very finely chopped (remove the seeds if you don't like it too hot)

Servings: persons

3 chicken breasts (about 200g/7oz each, or use left-over cooked chicken)
2 tablespoons vegetable oil
sea salt
fresh ground white pepper (black pepper is okay if that's all you have)
90 g bean sprouts
20 g vietnamese mint leaves, left whole (ordinary mint is okay if that's all you can get)
50 g asian basil leaves, left whole
180 g Chinese cabbage, finely shredded
90 g carrots, peeled and finely julienned
60 ml lime juice
60 ml fish sauce
2 tablespoons rice vinegar (available in most supermarkets or Asian stores)
1 tablespoon caster sugar
2 garlic cloves, very finely chopped (optional)
3 red asian shallots or 12 red onion, finely sliced
2 small red chilies, very finely chopped (remove the seeds if you don't like it too hot)

1
Preheat the oven to 220C/425F/Gas 7 (if you are using left-over cooked chicken omit steps 1 - 3).
2
Heat a frying pan over a high heat, and while the pan is heating, brush the chicken breasts with the olive oil and season with salt and pepper.
3
Place the chicken in the pan, skin-side down, and sear for two minutes, turn and sear for another minute.
4
Transfer the chicken to a baking tray and cook in the oven for 8-10 minutes.
5
When it's cooked, remove from the oven and leave to rest for 20 minutes.
6
Shred the cooked chicken into thin strips with your hands and place in a large bowl.
7
Add all the remaining ingredients and toss to combine.
8
To make the Vietnamese dressing, place all the dressing ingredients in a small bowl and stir until the sugar is dissolved.
9
Pour the dressing over the chicken salad and toss well to combine.
10
Serve.

327

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 16 ingredients. The key ingredients include: 3 chicken breasts (about 200g/7oz each, or use left-over cooked chicken), 2 tablespoons vegetable oil, sea salt, fresh ground white pepper (black pepper is okay if that's all you have), and more.

Yes, 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!

Vietnamese Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions