Vietnamese Inspired Chicken & Cabbage Salad Recipe

Name: Vietnamese Inspired Chicken & Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cooked chicken breast, pulled or shredded; 1 small head of Savoy Cabbage (about 5 cups) thinly sliced; 1 cup julienned carrots; 6-7 Spring green onion tops, thinly sliced; 1/4 cup Mint leaves, roughly chopped; 1/4 cup Basil leaves, roughly chopped; 1/4 cup Cilantro leaves, roughly chopped; Nuoc cham Inspired Salad Dressing; 1/4 cup water or coconut water (the clear stuff, not milk or cream); 2-3 Tbls fresh lime juice (to taste); 2 Tbls fish sauce; 1 1/2 Tbls honey (omit for 21DSD & Whole30 plans); 1/2 tsp apple cider vinegar; 1 Tbls mild flavored Olive Oil or other oil; 1/2 chopped red seeded chili is optional

Servings: persons

2 cooked chicken breast, pulled or shredded
1 small head of Savoy Cabbage (about 5 cups) thinly sliced
1 cup julienned carrots
6-7 Spring green onion tops, thinly sliced
1/4 cup Mint leaves, roughly chopped
1/4 cup Basil leaves, roughly chopped
1/4 cup Cilantro leaves, roughly chopped
Nuoc cham Inspired Salad Dressing
1/4 cup water or coconut water (the clear stuff, not milk or cream)
2-3 Tbls fresh lime juice (to taste)
2 Tbls fish sauce
1 1/2 Tbls honey (omit for 21DSD & Whole30 plans)
1/2 tsp apple cider vinegar
1 Tbls mild flavored Olive Oil or other oil
1/2 chopped red seeded chili is optional

1
If I can, I use leftover roasted chicken. Otherwise I roast the chicken breasts. This makes the chicken very moist and easily pulled. To roast chicken breasts: Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minuets or till cooked through (165 internal temp), baste a few times. Cool a bit then pull into thin strips or shred.
2
Thinly slice the cabbage, carrots and spring onion tops(the green parts) into long strips.
3
Roughly chop the herbs and place all the above ingredients into a large bowl.
4
In a seperate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
5
Pour the Dressing over the salad, toss and serve with Sriracha Chilie Sauce or other chili sauce.
6
Feel free to play with the salad dressing ratios to suit your taste

524

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 2 cooked chicken breast, pulled or shredded, 1 small head of Savoy Cabbage (about 5 cups) thinly sliced, 1 cup julienned carrots, 6-7 Spring green onion tops, thinly sliced, and more.

Yes, Vietnamese Inspired Chicken & Cabbage 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 Inspired Chicken & Cabbage Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions