Vietnamese Chicken Salad Recipe

Name: Vietnamese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast halves (can use any precooked chicken); 1 tablespoon lee kum kee chili-garlic sauce or 1 tablespoon chili paste; 1 garlic clove, minced; 3 tablespoons sugar; 2 tablespoons rice wine vinegar; 6 tablespoons freshly squeezed lime juice; 4 tablespoons fish sauce; 6 tablespoons peanut oil; 1 head savoy cabbage (shredded or chiffonade); 1/2 cup fresh mint leaves, finely chopped; 1/2 cup fresh cilantro leaves, finely chopped; 1 small red onion, thinly sliced lengthwise; 1 small fresh red hot chili peppers or 1 small green hot chili pepper, diced; 1/2 seedless cucumber, julienned; 2 large carrots, julienned; 1 red bell pepper, julienned; 1/2 cup roughly chopped roasted peanuts

Servings: persons

4 chicken breast halves (can use any precooked chicken)
1 tablespoon lee kum kee chili-garlic sauce or 1 tablespoon chili paste
1 garlic clove, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 head savoy cabbage (shredded or chiffonade)
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili peppers or 1 small green hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts

1
Salt, pepper and roast chicken breasts at 400 until done.
2
Cool.
3
Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
4
Set aside.
5
Remove chicken meat from bones and slice each breast thinly on the bias.
6
In a medium bowl, toss together cabbage, mint, and cilantro.
7
Add 1/2 of the dressing and toss.
8
Place on a large platter or 4 individual platters.
9
Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
10
Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

538

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 17 ingredients. The key ingredients include: 4 chicken breast halves (can use any precooked chicken), 1 tablespoon lee kum kee chili-garlic sauce or 1 tablespoon chili paste, 1 garlic clove, minced, 3 tablespoons sugar, 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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