Imagine the ultimate refreshing salad: crisp vegetables, succulent chicken, vibrant herbs, and a tangy-salty dressing that dances with every bite. Vietnamese Chicken Salad delivers all this and more in a single, flavor-packed bowl! Whether you’re looking for a light summer lunch, a crunchy side at dinner, or an impressive dish for gatherings, this salad brings a burst of color and taste that always delights. The combination of fresh mint, cilantro, and crunchy peanuts with chicken breast creates a lively medley, while the easy, no-cook method means you can have this culinary gem on the table in just 20 minutes.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of simple, wholesome ingredients, you get a sensational harmony of flavors and textures. Each element in Vietnamese Chicken Salad has a special role—some add earthiness, others nutty crunch, and several bring irresistible fragrance. Here’s what you’ll need, along with how every ingredient shines in this dish:
- Chicken breast: Use cooked, shredded chicken for lean protein and a hearty base; rotisserie chicken keeps it simple and extra flavorful.
- Green cabbage: Crisp and sturdy, it soaks up the dressing without getting soggy and adds irresistible crunch.
- Carrots: Their natural sweetness and vibrant orange color brighten up the entire salad.
- Red bell pepper: Adds a juicy crunch and a pop of color that makes the salad gorgeous on any table.
- Red onion: For a mild bite and a subtle zing, thin slices work best to blend rather than overpower.
- Fresh mint: Essential for authentic, refreshing aroma that lifts every forkful.
- Cilantro: Adds bright, citrusy flavor, tying together all the fresh ingredients beautifully.
- Roasted peanuts: Crunchy, nutty, and savory, they’re the finishing touch for true Vietnamese Chicken Salad.
- Fish sauce: This umami-rich staple gives depth and signature Southeast Asian savoriness to the dressing.
- Fresh lime juice: Zesty and tangy; it balances the fish sauce and brings the salad to life.
- Rice vinegar: A gentle acidity that lightens the flavors and keeps the dressing crisp and mild.
- Honey: Just the right amount of sweetness to round out the dressing and offset the tang.
- Garlic: Adds a subtle, aromatic heat that perfumes the salad without overpowering.
- Red chili (optional): For those who love a little kick—add to taste or skip for a milder salad.
- Water: Dilutes the dressing slightly, ensuring every ingredient is coated yet not drenched.
How to Make Vietnamese Chicken Salad
Step 1: Mix the Dressing
Start by making the zippy dressing that sets Vietnamese Chicken Salad apart. In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, minced garlic, red chili (if you’re craving some heat), and a splash of water. The aromas will instantly transport you! This quick mix ensures the flavors meld while you assemble the salad.
Step 2: Prepare the Salad Base
Grab your largest salad bowl and combine the shredded chicken, green cabbage, shredded carrots, red bell pepper, red onion, mint, and cilantro. Toss gently with tongs or your clean hands, making sure each colorful ingredient is beautifully distributed for the perfect bite every time.
Step 3: Dress and Toss
Pour the dressing over your waiting veggies and chicken. Don’t be shy—use it all so every strand of cabbage and every shred of chicken gets bathed in those tantalizing flavors. Toss thoroughly to blend, but try not to crush the vegetables. Letting the salad sit for 10 to 15 minutes helps all those flavors soak in and sparkle together.
Step 4: Top and Serve
Right before serving, sprinkle a generous handful of chopped roasted peanuts across the top. They’ll maintain their crunch and offer the signature nuttiness that makes Vietnamese Chicken Salad absolutely unforgettable.
How to Serve Vietnamese Chicken Salad
Garnishes
When it comes to garnishing Vietnamese Chicken Salad, simplicity speaks volumes. Reserve a few extra mint and cilantro leaves to scatter on top and thin slices of red chili for a fiery flash. If you’re a fan of extra crunch, serve with a wedge of lime and even more chopped peanuts at the table. Every garnish not only adds color but enhances that signature aromatic freshness.
Side Dishes
Pair Vietnamese Chicken Salad with bowls of steaming jasmine rice, or tuck scoops into lettuce cups for a fun, hands-on experience. Rice paper wraps make for an elegant starter, or go light and serve alongside a bowl of clear vegetable soup. Its bright flavors mean it works beautifully with a simple chilled noodle salad or even crispy prawn crackers.
Creative Ways to Present
For a striking party platter, pile Vietnamese Chicken Salad high on a large platter, then arrange extra herbs and lime wedges in small bowls alongside. Or, for lunchboxes and meal prep, portion the salad into individual mason jars (peanuts on top so they stay crisp till lunchtime). Hosting guests? Mini lettuce cups or rice paper rolls stuffed with the salad make for colorful, easy-to-eat bites that never fail to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vietnamese Chicken Salad in an airtight container in the fridge. The dressing may cause some softening of the veggies, but the flavor deepens as it sits, making this salad terrific for a next-day lunch or light dinner. Just be sure to store peanuts separately and add just before serving to preserve their crunch.
Freezing
Freezing this salad is not recommended. The fresh cabbage, herbs, and vegetables lose their crispness and vibrant texture after thawing. Instead, store components (cooked chicken, chopped veggies, and dressing) separately in the fridge if you want to prep ahead—combine just before enjoying for maximum freshness.
Reheating
Vietnamese Chicken Salad is best served chilled or at room temperature. If you’ve stored the chicken separately and prefer it a little warm, you can microwave the chicken briefly before adding it to the salad, but don’t heat the dressed veggies, as this will wilt and soften them.
FAQs
Can I use rotisserie chicken for Vietnamese Chicken Salad?
Absolutely! Rotisserie chicken is a fantastic time-saver, bringing extra flavor and tenderness to your salad. Just shred it and toss it straight in—no need to reheat.
Is there a vegetarian version of Vietnamese Chicken Salad?
You can swap the chicken for shredded tofu or extra crunchy veggies like snap peas and cucumber, plus use soy sauce instead of fish sauce for the dressing. The salad will still be bursting with Vietnamese flavor and wonderful texture.
What if I don’t like fish sauce?
The fish sauce is classic, but if it’s not your thing, try replacing it with a combination of light soy sauce and a touch of salt. You won’t get the exact same flavor but you’ll still have a delicious, tangy dressing.
How spicy will the salad be?
The red chili in the dressing is entirely optional, so you can tailor the heat to your taste—or omit it entirely for a gentle, family-friendly salad that’s all about freshness rather than fire.
Can this be made in advance for a party?
Yes! Combine the chicken, veggies, and herbs up to a day ahead, and store the dressing and peanuts separately. Toss everything together 15 minutes before serving, and your Vietnamese Chicken Salad will taste bright and crisp for your gathering.
Final Thoughts
Vietnamese Chicken Salad is one of those easy-to-love dishes you’ll find yourself craving all summer long—and beyond! Try it for your next picnic, potluck, or healthy weeknight meal and discover just how vibrant, crunchy, and fun a salad can really be. I can’t wait for you to taste why this Vietnamese Chicken Salad is truly something special.
Print
Vietnamese Chicken Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Description
This Vietnamese Chicken Salad is a refreshing and flavorful dish perfect for warmer days. A vibrant mix of shredded chicken, cabbage, carrots, and herbs tossed in a zesty dressing, topped with crunchy peanuts.
Ingredients
For the salad:
- 2 cups cooked shredded chicken breast
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
For the dressing:
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 small red chili, thinly sliced (optional)
- 2 tablespoons water
Instructions
- Make the dressing: Whisk together fish sauce, lime juice, rice vinegar, honey, garlic, chili, and water in a small bowl.
- Prepare the salad: In a large bowl, combine chicken, cabbage, carrots, bell pepper, onion, mint, and cilantro.
- Toss with dressing: Pour the dressing over the salad and toss well to combine. Allow flavors to meld for 10–15 minutes.
- Serve: Top with chopped peanuts before serving.
Notes
- Rotisserie chicken can be used for convenience.
- Adjust chili for preferred spice level or omit for a milder taste.
- Best served chilled for a refreshing meal.
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