Name: Vietnamese Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Vietnamese
Ingredients: 3 cups cooked shredded chicken (rotisserie or poached); 6 cups shredded Napa cabbage (wombok); 1 cup shredded carrots; 1/2 red onion, very thinly sliced; 1 cup fresh mint leaves, roughly chopped; 1 cup fresh cilantro leaves, roughly chopped; 1/2 cup roasted unsalted peanuts, chopped; 1/4 cup fresh lime juice; 2 tablespoons fish sauce; 2 tablespoons rice vinegar; 1 tablespoon honey or sugar; 1 clove garlic, finely minced; 1 red chili, deseeded and finely minced (optional)

Why You’ll Love This Recipe

I love how quick and easy this recipe is to prepare, especially when I use pre-cooked chicken. The textures are what make it exciting for me—crunchy cabbage, soft chicken, and the slight bite from onions. The fresh herbs add brightness, while the peanuts give a satisfying crunch. It is a wholesome meal that feels both nourishing and full of flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad

3 cups cooked shredded chicken

6 cups shredded Napa cabbage or wombok

1 cup shredded carrots

1/2 red onion, very thinly sliced

1 cup fresh mint leaves, roughly chopped

1 cup fresh cilantro leaves, roughly chopped

1/2 cup roasted unsalted peanuts, chopped

For the dressing

1/4 cup fresh lime juice

2 tablespoons fish sauce

2 tablespoons rice vinegar

1 tablespoon honey or sugar

1 clove garlic, finely minced

1 red chili, deseeded and finely minced, optional

Directions

I start by placing the shredded chicken, cabbage, carrots, red onion, mint, and cilantro into a large bowl. I toss everything together until it is well mixed.

In a separate small bowl, I whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, minced garlic, and chili if I decide to use it. I keep whisking until the sugar fully dissolves and the dressing is well combined.

When I am ready to serve, I pour the dressing over the salad and toss everything thoroughly so each ingredient is coated evenly.

I transfer the salad to a serving dish and sprinkle the chopped peanuts on top for extra crunch. I serve it immediately while it is fresh and crisp.

Servings and timing

I get about 4 servings from this recipe. It takes around 10 minutes to prepare, making it a quick and convenient meal.

Variations

I sometimes swap the chicken for shredded turkey or even shrimp for a different protein option. When I want a vegetarian version, I use tofu instead.

I also like adding sliced cucumber or bean sprouts for extra crunch. If I prefer a milder flavor, I reduce the fish sauce slightly and increase the lime juice.

storage/reheating

I store the salad without dressing in the refrigerator for up to 2 days. I keep the dressing separate and mix it in just before serving to maintain the freshness and crunch.

Since this is a fresh salad, I do not reheat it. I enjoy it chilled or at room temperature.

FAQs

Can I use store-bought rotisserie chicken?

I often use rotisserie chicken because it saves time and adds great flavor to the salad.

What can I use instead of fish sauce?

I sometimes substitute fish sauce with soy sauce or a light salt solution, though the flavor will be slightly different.

How do I keep the salad from getting soggy?

I only add the dressing right before serving. This helps keep the vegetables crisp.

Is this salad spicy?

It can be mildly spicy if I add chili, but I can easily leave it out for a milder version.

Can I make this ahead of time?

I prepare all the components ahead of time and store them separately. Then I toss everything together just before serving.

Conclusion

I find this Vietnamese chicken salad to be a perfect balance of freshness, texture, and bold flavor. It is quick to make, easy to customize, and always feels light yet satisfying. Whenever I want a healthy and flavorful meal without much effort, this is one of the recipes I turn to.