Vietnamese Chicken Salad Recipe

Name: Vietnamese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 3 tablespoons fresh lime juice; 3 tablespoons fish sauce; 2 tablespoons rice vinegar; 1 tablespoon sugar; 2 serrano chilies, finely chopped; 3 cloves garlic, finely chopped; 1 red onion, thinly sliced; 1 cup bean sprouts; 2 cups napa cabbage, shredded; ⅔ cup cilantro, or basil or mint shredded; to taste black pepper, freshly ground

Servings: persons

2 lbs boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chilies, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups napa cabbage, shredded
⅔ cup cilantro, or basil or mint shredded
to taste black pepper, freshly ground

1
Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes).
2
Remove from the liquid and cool.
3
Shred meat.
4
In small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic.
5
Stir in onions, cover and let steep at room temperature 30 minutes.
6
Blanch bean sprouts in boiling water.
7
Drain and refresh with cold water.
8
In large bowl combine chicken, bean sprouts, cabbage and cilantro.
9
Add sauce and toss to mix well.
10
Grind black pepper over top and garnish with cilantro

416

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: 2 lbs boneless skinless chicken breasts, 3 tablespoons fresh lime juice, 3 tablespoons fish sauce, 2 tablespoons rice vinegar, 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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