Vietnamese Chicken Salad Sampan Recipe

Name: Vietnamese Chicken Salad Sampan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, chopped; 2 tbsp sesame oil; 1 red onion, peeled and diced; 1/2 cup grated carrots; 2 jalapeno peppers, stemmed, seeded and minced; 3/4 cup chopped fresh cilantro; 8 oz bean sprouts; 2 1/2 tbsp grated fresh ginger; 2 heads of iceberg lettuce, halved; For dressing:; 1/2 cup freshly squeezed lime juice; 1/4 cup rice wine vinegar; 1/4 cup Thai fish sauce; 1 tbsp hot garlic sauce; 2 tbsp vegetable oil; 2 tbsp brown sugar; Garnish with:; 1/2 bunch scallions, chopped; 1 Kirby cucumber, very thinly sliced

Servings: persons

1 1/2 lbs boneless, skinless chicken breasts, chopped
2 tbsp sesame oil
1 red onion, peeled and diced
1/2 cup grated carrots
2 jalapeno peppers, stemmed, seeded and minced
3/4 cup chopped fresh cilantro
8 oz bean sprouts
2 1/2 tbsp grated fresh ginger
2 heads of iceberg lettuce, halved
For dressing:
1/2 cup freshly squeezed lime juice
1/4 cup rice wine vinegar
1/4 cup Thai fish sauce
1 tbsp hot garlic sauce
2 tbsp vegetable oil
2 tbsp brown sugar
Garnish with:
1/2 bunch scallions, chopped
1 Kirby cucumber, very thinly sliced

1
Coarsely chop chicken and then place in food processor. Pulse a few times to finely chop.
2
Heat sesame oil in wok until very hot and add chicken and cook and stir until chicken is cooked completely through, about 5 minutes. Drain off any excess liquid, pat chicken dry with paper towels and transfer to large bowl. Add onion, carrots, peppers, cilantro, bean sprouts and ginger, toss to combine ingredients.
3
Rinse and dry iceberg lettuce halves, remove loose outer leaves. Gently separate and form 8 double leaf lettuce bowls.
4
Combine dressing ingredients together in carafe, shake to combine ingredients. Pour dressing over chicken/vegetable mixture and lightly toss to incorporate. Spoon equivalent portions of the chicken salad into each lettuce bowl, top with chopped scallions and cucumber slices.

579

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 19 ingredients. The key ingredients include: 1 1/2 lbs boneless, skinless chicken breasts, chopped, 2 tbsp sesame oil, 1 red onion, peeled and diced, 1/2 cup grated carrots, and more.

Yes, Vietnamese Chicken Salad Sampan 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 Sampan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions