Vietnamese Chicken Salad Recipe

Name: Vietnamese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds boneless, skinless chicken breasts (about 4); 1 cup canned low-sodium chicken broth or homemade stock; 4 scallions including green tops, chopped; 1/2 teaspoon salt; 1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups); 3 carrots, grated; 6 tablespoons chopped fresh mint and/or cilantro (optional); 1/4 cup lime juice (from about 2 limes); 1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam); 4 teaspoons sugar; 1/4 teaspoon dried red-pepper flakes; 1/4 cup chopped peanuts

Servings: persons

1 1/3 pounds boneless, skinless chicken breasts (about 4)
1 cup canned low-sodium chicken broth or homemade stock
4 scallions including green tops, chopped
1/2 teaspoon salt
1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)
3 carrots, grated
6 tablespoons chopped fresh mint and/or cilantro (optional)
1/4 cup lime juice (from about 2 limes)
1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)
4 teaspoons sugar
1/4 teaspoon dried red-pepper flakes
1/4 cup chopped peanuts

1
Cut each chicken breast into five diagonal strips.
2
In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt.
3
Bring to a simmer, add the chicken, stir, and cover the pan.
4
Cook over low heat for 5 minutes.
5
Turn the heat off and let the chicken steam for 5 minutes.
6
Remove the chicken from the pan and shred it.
7
In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using.
8
In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt.
9
Toss the salad with the dressing.
10
Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/3 pounds boneless, skinless chicken breasts (about 4), 1 cup canned low-sodium chicken broth or homemade stock, 4 scallions including green tops, chopped, 1/2 teaspoon salt, 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.

Vietnamese Chicken Salad

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