Vietnamese-Style Chicken Salad Recipe

Name: Vietnamese-Style Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup fresh lime juice (2 or 3 limes); 1 tablespoon sugar; ¼ teaspoon fresh coarse ground black pepper; 4 tablespoons asian fish sauce; 12 small green cabbage, cored and thinly sliced; 2 medium carrots, cut into matchstick strips; 1 small onion, cut in half and thinly sliced; 4 medium boneless skinless chicken breast halves; 1 bunch of fresh mint; 1 bunch fresh cilantro; ⅓ cup unsalted dry roasted peanuts, finely chopped

Servings: persons

¼ cup fresh lime juice (2 or 3 limes)
1 tablespoon sugar
¼ teaspoon fresh coarse ground black pepper
4 tablespoons asian fish sauce
12 small green cabbage, cored and thinly sliced
2 medium carrots, cut into matchstick strips
1 small onion, cut in half and thinly sliced
4 medium boneless skinless chicken breast halves
1 bunch of fresh mint
1 bunch fresh cilantro
⅓ cup unsalted dry roasted peanuts, finely chopped

1
In a large bowl stir together lime juice, sugar, pepper and 2 tbsp of fish sauce.
2
Add cabbage, carrots and onion.
3
Stir until well combined.
4
Let stand covered at room temperature for up to 1 hour or overnight in refrigerator.
5
Prepare charcoal fire or preheat a gas grill for covered direct grilling over a medium heat.
6
In a large bowl toss chicken with remaining 2 tbsp of fish sauce.
7
Let stand at room temperature for 15 minutes turning chicken occasionally.
8
Remove enough leaves from the bunches of mint and cilantro to measure 1/2 cup each packed loosely, chop.
9
Reserve remainder of mint and cilantro sprigs for garnishing if desired.
10
Place chicken on a hot grill rack.
11
Close grill and grill until chicken is no longer pink, about 10 to 12 minutes, turning once.
12
Set aside to cool.
13
When it is cool enough to handle, pull the chicken into long thin strips.
14
Add the chicken, mint and cilantro to the cabbage mixture.
15
Before serving stir in half of peanuts into salad and use remainder for sprinkling on top.

248

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 11 ingredients. The key ingredients include: ¼ cup fresh lime juice (2 or 3 limes), 1 tablespoon sugar, ¼ teaspoon fresh coarse ground black pepper, 4 tablespoons asian fish sauce, and more.

Yes, Vietnamese-Style 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-Style Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions