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 pound skinless, boneless chicken breasts; 1 1/2 cups chopped green onions, divided; 1/4 cup fresh lime juice; 3 tablespoons sugar; 1 garlic clove, minced; 2 tablespoons fish sauce; 6 cups thinly sliced green cabbage; 1 cup matchstick-cut carrot; 3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper; 3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper; 1/2 cup finely chopped dry roasted peanuts; 1/3 cup chopped fresh basil; 1/3 cup chopped fresh mint; 1/3 cup chopped fresh cilantro

Servings: persons

1 pound skinless, boneless chicken breasts
1 1/2 cups chopped green onions, divided
1/4 cup fresh lime juice
3 tablespoons sugar
1 garlic clove, minced
2 tablespoons fish sauce
6 cups thinly sliced green cabbage
1 cup matchstick-cut carrot
3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
1/2 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro

1
Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.
2
Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.
3
Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

473

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 14 ingredients. The key ingredients include: 1 pound skinless, boneless chicken breasts, 1 1/2 cups chopped green onions, divided, 1/4 cup fresh lime juice, 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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