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This Vietnamese Chicken Salad is the ultimate quick and fresh meal—it’s ready in just 20 minutes! With juicy shredded chicken, crunchy veggies, and a medley of fresh herbs, it’s a light yet flavorful dish. Toss it all in a tangy, slightly spicy dressing, and you’ve got a vibrant salad perfect for any time of the day.
Before You Start
- Use Fresh Herbs: Fresh cilantro, mint, and basil are key to the salad’s flavor. If you can’t find Thai basil, regular basil works great as a substitute.
- Adjust the Spice: Thai red chilies bring heat, but you can adjust the amount based on your spice tolerance. For a milder dressing, use just one chili or leave them out entirely.
- Shred the Chicken: Use cooked chicken breast and shred it finely with a fork or your hands. Rotisserie chicken is a great shortcut if you’re short on time.
- Prep Ingredients First: Chop the veggies and mix the dressing before combining everything. The salad comes together quickly, and prepping ahead helps keep the veggies crisp.
- Toast the Peanuts: If your peanuts aren’t roasted, toast them lightly in a dry pan to bring out their flavor and crunch.
- Serve Fresh: Toss the dressing with the salad just before serving to keep the veggies crunchy and the herbs vibrant.
Ingredients You’ll Need
- Cooked Chicken Breast: Shred or slice it thin so it blends well with the veggies and herbs. Rotisserie chicken is a great shortcut, or you can poach chicken breasts.
- Green Cabbage: Adds crunch and bulk to the salad. If you don’t have cabbage, you can swap it with Napa cabbage or even shredded iceberg lettuce.
- Veggie Trio (Carrots, Red Bell Pepper, Red Onion): These three work together to bring color, crunch, and a little sweetness to the salad. Use pre-shredded carrots if you want to save time, and feel free to swap the red bell pepper with yellow or orange for a similar flavor. If the raw onion feels too sharp, a quick soak in cold water will tone it down.
- Cilantro, Mint, and Basil: They bring brightness and balance to the salad. If you can’t find Thai basil, regular basil works fine, but don’t skip the mint and cilantro—they’re essential!
- Peanuts: Roasted, roughly chopped peanuts add crunch and a toasty, nutty flavor. If you’re avoiding nuts, toasted sunflower seeds or pumpkin seeds are a great alternative.
- Fish Sauce: This is the umami-packed backbone of the dressing. If you’re not a fan, soy sauce or tamari can work, but the flavor won’t be quite the same.
- Lime Juice: Adds a tangy, citrusy kick to the dressing. Fresh lime juice is best—don’t use the bottled stuff if you can help it.
- Rice Vinegar: A mild vinegar that balances the dressing. If you don’t have it, apple cider vinegar or even white wine vinegar works in a pinch.
- Thai Red Chilies: These add heat and bold flavor to the dressing. Adjust the amount to your spice level, or skip them if you prefer a mild salad.
- Sugar: Balances the tanginess of the dressing. You can use honey or maple syrup as a natural substitute.
- Garlic: Adds a little punch and warmth to the dressing. Freshly minced garlic is ideal, but garlic powder works if you’re in a pinch.
In a big mixing bowl, combine all your crunchy veggies—cabbage, carrots, red bell pepper, and red onion. Add the sliced green onions, and now for the magic touch: toss in the fresh cilantro, mint, and basil.
Now toss the shredded chicken into the bowl with your veggie and herb mix. Be gentle when mixing—it’s a salad, not a stir fry, so you want everything to stay light and fluffy. The chicken should soak up some of the fresh flavors from the herbs as it sits.
In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar. The sugar needs to dissolve completely, so keep whisking until it’s smooth. Add the minced garlic and Thai chilies—how many chilies you use depends on how spicy you like it. Start with one if you’re unsure and taste as you go. Finally, whisk in the warm water to balance it all out and thin the dressing a little.
Pour the dressing over the salad and give it a good toss. Make sure everything is evenly coated—the dressing should lightly cling to the veggies and chicken without overpowering them. If you feel like it needs a little extra zing, squeeze in a touch more lime juice. Finish it off with a generous sprinkle of roasted peanuts for crunch. If you want, you can even add a little extra cilantro or mint on top for garnish.
How To Serve
This Vietnamese Chicken Salad is light, fresh, and full of flavor, so I like to pair it with dishes that keep things simple and complementary. Here are some great ideas to serve with it:
Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the veggies and dressing ahead, but keep them separate until you’re ready to serve. Toss everything together just before serving to keep the veggies crisp and the herbs fresh.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The veggies may soften slightly, but it will still taste delicious.
Can I freeze this salad?
No, freezing is not recommended as the fresh veggies and herbs will lose their texture and flavor. However, you can freeze the cooked shredded chicken and make the salad fresh later.
How do I adjust the spice level?
If you prefer mild heat, use just one Thai chili or skip it altogether. For extra spice, add more chilies or a dash of chili oil to the dressing.
More Delicious Salad Recipes
Vietnamese Chicken Salad
Ingredients
For the Salad:
- 1½ pounds cooked chicken breast shredded or thinly sliced
- 2 cups green cabbage shredded
- 1 cup carrots shredded
- 1 medium red bell pepper thinly sliced
- ½ cup red onion thinly sliced
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh Thai basil leaves
- ½ cup peanuts roasted, roughly chopped
- 2 green onions sliced
For the Dressing:
- ¼ cup fish sauce
- ¼ cup fresh lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 cloves garlic minced
- 1-2 Thai red chilies finely chopped (adjust to taste)
- ¼ cup warm water
Instructions
- In a large mixing bowl, combine the shredded green cabbage, shredded carrots, sliced red bell peppers thinly sliced red onion, and sliced green onions. Gently fold in the fresh cilantro, mint, and Thai basil leaves to the vegetable mixture.
- Add the shredded or sliced chicken to the vegetable and herb mixture, tossing gently to combine all the ingredients.
- In a small bowl or measuring cup, whisk together the fish sauce, fresh lime juice, rice vinegar, and sugar until the sugar is fully dissolved. Add the minced garlic and finely chopped Thai red chilies to the dressing. Gradually whisk in the warm water to achieve a well-blended and slightly diluted dressing.
- Pour the prepared dressing over the salad mixture. Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing.
- Sprinkle with roasted peanuts and serve.
Tips & Notes:
- Use freshly cooked chicken or rotisserie chicken for convenience. Shred it finely so it blends well with the veggies.
- Toast the peanuts for extra crunch and flavor—it makes a big difference.
- Toss the salad just before serving to keep the veggies crisp and the herbs vibrant.
- For a vegan option, swap the chicken for tofu and the fish sauce for soy sauce.
