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; ½ cup rice vinegar; ½ teaspoon salt; ½ teaspoon fresh ground black pepper; 3 tablespoons raw sugar; 1 red onion, finely sliced; 250 g Chinese cabbage, finely sliced; 1 large carrot, peeled and grated into very fine shreds; 2 tablespoons lemon myrtle infused macadamia nut oil; 1 tablespoon chopped vietnamese hot mint or ½ tablespoon mint, and 1/2 tablespoon rocket chopped into thin strips; 2 tablespoons macadamia nuts; 1 tablespoon natural macadamia nut oil; 1 tablespoon crisp fried shallot (buy in Asian Grocery stores); shrimp crackers; ½ teaspoon raw sugar; 3 tablespoons fish sauce; 1 tablespoon fresh lime juice; 1 fresh red chile (seeded and sliced finely)

Servings: persons

3 chicken breasts
½ cup rice vinegar
½ teaspoon salt
½ teaspoon fresh ground black pepper
3 tablespoons raw sugar
1 red onion, finely sliced
250 g Chinese cabbage, finely sliced
1 large carrot, peeled and grated into very fine shreds
2 tablespoons lemon myrtle infused macadamia nut oil
1 tablespoon chopped vietnamese hot mint or ½ tablespoon mint, and 1/2 tablespoon rocket chopped into thin strips
2 tablespoons macadamia nuts
1 tablespoon natural macadamia nut oil
1 tablespoon crisp fried shallot (buy in Asian Grocery stores)
shrimp crackers
½ teaspoon raw sugar
3 tablespoons fish sauce
1 tablespoon fresh lime juice
1 fresh red chile (seeded and sliced finely)

1
Simmer chicken breasts in a saucepan of salted water until chicken is just.
2
cooked through.
3
Drain the chicken and set aside to cool.
4
Combine vinegar, salt, pepper and raw sugar and marinate the sliced red.
5
onion in this mixture for 30 minutes.
6
Combine cabbage and carrot together in a large bowl.
7
Pull the cooled chicken.
8
into fine shreds with your fingers and combine with the cabbage and carrot.
9
Add the onion, its marinade and the Lemon Myrtle Macadamia Oil and toss.
10
well.
11
Transfer to a serving platter.
12
Fry macadamia pieces on gentle heat in macadamia oil stirring gently until.
13
just brown.
14
Remove from heat and drain on paper towel.
15
Garnish with the hot mint, macadamias and crisp fried shallots.
16
Serve accompanied with the Dipping sauce and prawn crackers.
17
Dipping Sauce.
18
Combine fish sauce, lime juice, raw sugar and sliced chilli in a small serving.
19
bowl.
20
Stir until sugar is dissolved.

232

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: 3 chicken breasts, ½ cup rice vinegar, ½ teaspoon salt, ½ teaspoon fresh ground black pepper, 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