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 pounds Boneless Skinless Chicken Breast; 4 cups Low Sodium Chicken Broth; 1 piece Ginger, 2- 3 Inches Long, Sliced; 2 cloves Garlic, Divided; 1 bunch Cilantro Stems And Roots If You Have Them; 1/2 cups Chopped Cilantro Leaves; 3/4 whole Savoy Cabbage, Thinly Sliced; 1 cup Mint, Chopped; 1 whole Large Carrot, Peeled And Grated; 1/2 whole English Cucumber, Juilenned; 1 package 100 Gram Package, Unsalted Peanut Pieces; 6 Tablespoons Fish Sauce; 6 Tablespoons Fresh Lime Juice; 2 Tablespoons Granulated Sugar; 2 Tablespoons White Vinegar; 2 whole Chili Peppers, Thinly Sliced

Servings: persons

2 pounds Boneless Skinless Chicken Breast
4 cups Low Sodium Chicken Broth
1 piece Ginger, 2- 3 Inches Long, Sliced
2 cloves Garlic, Divided
1 bunch Cilantro Stems And Roots If You Have Them
1/2 cups Chopped Cilantro Leaves
3/4 whole Savoy Cabbage, Thinly Sliced
1 cup Mint, Chopped
1 whole Large Carrot, Peeled And Grated
1/2 whole English Cucumber, Juilenned
1 package 100 Gram Package, Unsalted Peanut Pieces
6 Tablespoons Fish Sauce
6 Tablespoons Fresh Lime Juice
2 Tablespoons Granulated Sugar
2 Tablespoons White Vinegar
2 whole Chili Peppers, Thinly Sliced

1
For the chicken:
2
Put chicken breast, chicken broth, ginger, 1 clove of garlic (thinly sliced), and cilantro stems into a pot. Bring to a boil. Boil for 5 minutes. Put a lid on the pot. Turn off the heat and let the chicken sit for 15 minutes.
3
Place cilantro leaves, cabbage and mint in a big mixing bowl. Put the carrot and cucumber in the bowl as well. Pour the peanuts over the top.
4
Take the chicken out of the broth and set it on a chopping board to cool down. Once cool shred the chicken with your hands and place in the large mixing bowl with the veggies.
5
For the dressing:
6
Add the fish sauce, lime juice, sugar, white vinegar, chili peppers and 1 garlic clove (minced) in a small bowl. Stir to dissolve sugar. Pour the dressing over the salad. Mix to combine if eating right away.
7
If you are making this ahead of time, do not pour the dressing over the salad until ready to eat.

1153

kcal

Calories

Fat

Carbs

160

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 16 ingredients. The key ingredients include: 2 pounds Boneless Skinless Chicken Breast, 4 cups Low Sodium Chicken Broth, 1 piece Ginger, 2- 3 Inches Long, Sliced, 2 cloves Garlic, Divided, 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