Vietnamese Chicken Salad
Fresh and crunchy Vietnamese chicken salad with tender shredded chicken, herbs, and a tangy nuoc cham dressing for a light and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
For the salad:
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
For the nuoc cham 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)
Instructions
In a large bowl, combine shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
In a small bowl, whisk together lime juice, fish sauce, rice vinegar, honey (or sugar), garlic, and chili until fully combined and sugar is dissolved.
Pour the dressing over the salad just before serving and toss well to coat evenly.
Transfer to a serving dish and top with chopped peanuts. Serve immediately.
Notes
Add dressing just before serving to keep vegetables crisp.
Adjust sweetness and acidity to taste by balancing lime juice and sugar.
Rotisserie chicken saves time and adds extra flavor.
Chili is optional for heat preference.
Can add sliced cucumber or bean sprouts for extra crunch.
Find it online: https://elladishes.com/vietnamese-chicken-salad/
