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.
