Vietnamese Chicken Salad is a vibrant, refreshing dish that effortlessly balances bold flavors with delicate textures. Its light, yet satisfying nature makes it the perfect choice for any season, offering a delightful mix of crisp vegetables, tender chicken, and an aromatic dressing that ties everything together. Each bite is a burst of contrasting tastes, from the tangy citrus notes to the subtle sweetness and the satisfying crunch of fresh herbs. With its origins rooted in the heart of Vietnam, this salad showcases the country’s knack for creating dishes that are both health-conscious and bursting with life. Whether served as a main course or a side, it’s a dish that transports you straight to the lively streets of Vietnam with every mouthful.
Vietnamese Chicken Salad
Ingredients
- 1 tablespoon finely chopped green chile peppers
- 1 tablespoon rice vinegar
- 2 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce
- 3 cloves garlic, minced
- 1 tablespoon white sugar
- 1 tablespoon Asian (toasted) sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon black pepper
- 2 cooked skinless boneless chicken breast halves, shredded
- ½ head cabbage, cored and thinly sliced
- 1 carrot, cut into matchsticks
- ⅓ onion, finely chopped
- ⅓ cup finely chopped dry roasted peanuts
- ⅓ cup chopped fresh cilantro
Instructions
- Combine the chopped green chiles, rice vinegar, lime juice, fish sauce, minced garlic, sugar, sesame oil, vegetable oil, and black pepper in a bowl. Stir well until the ingredients are fully blended and the sugar dissolves, creating a smooth, tangy dressing with a balance of heat, sweetness, and savory depth.
- In a large salad bowl, combine the shredded chicken, cabbage, carrot, onion, peanuts, and cilantro. Use tongs to toss everything together evenly. Drizzle the prepared dressing over the salad and toss once more to ensure all ingredients are coated. Serve right away for the freshest taste and crunch.
