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. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
2
In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. 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. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.
3
Menu Suggestions: This crunchy, Asian-flavored salad will taste even more refreshing served with tropical fruit, such as pineapple, mango, papaya, or star fruit.
4
Wine Recommendation: A lively, acidic white wine that has no oak flavor will be best with the spices and greens in this dish. Try a sauvignon blanc from South Africa or Australia or a pinot grigio from Italy.
5
Notes: Asian fish sauce is available at Asian markets and some supermarkets

468

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.

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 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.

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