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–+ servings
fresh vietnamese chicken salad in a wooden bowl garnished with 2 lime slices.
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5 from 4 votes

Vietnamese Chicken Salad

This Vietnamese Chicken Salad is light, refreshing, and packed with flavor. Tender chicken, crunchy veggies, and fresh herbs are tossed in a tangy, slightly spicy dressing for the perfect quick meal.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Lunch, Salad
Cuisine: Vietnamese
Servings: 4
Calories: 470kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.
    process shots showing how to make vietnamese chicken salad.
  • Add the shredded or sliced chicken to the vegetable and herb mixture, tossing gently to combine all the ingredients.
    process shots showing how to make vietnamese chicken salad.
  • 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.
    process shots showing how to make vietnamese chicken salad.
  • Pour the prepared dressing over the salad mixture. Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing.
    process shots showing how to make vietnamese chicken salad.
  • Sprinkle with roasted peanuts and serve.

Notes

  1. Use freshly cooked chicken or rotisserie chicken for convenience. Shred it finely so it blends well with the veggies.
  2. Toast the peanuts for extra crunch and flavor—it makes a big difference.
  3. Toss the salad just before serving to keep the veggies crisp and the herbs vibrant.
  4. For a vegan option, swap the chicken for tofu and the fish sauce for soy sauce.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 22g | Protein: 60g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 1305mg | Potassium: 995mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7056IU | Vitamin C: 79mg | Calcium: 115mg | Iron: 4mg