Zingy Vietnamese Chicken Salad Recipe: Fresh & Flavorful Magic

Crisp and vibrant Vietnamese chicken salad dances with bright, zesty flavors that awaken your taste buds.

Refreshing herbs mingle with tender shredded chicken in a symphony of textures.

Crunchy cabbage provides the perfect backdrop for this delightful dish.

Tangy dressing coats each ingredient with a bold, exciting punch.

Colorful vegetables add layers of complexity and nutrition to every bite.

Light yet satisfying, this salad brings a piece of Vietnamese street food directly to your kitchen.

Come hungry and ready to experience a culinary journey that will surprise and delight you.

Why Vietnamese Chicken Salad Is So Refreshing

• This Vietnamese chicken salad requires minimal cooking skills, making it perfect for beginners and seasoned home cooks alike.
• Packed with vibrant vegetables and herbs, the salad delivers a crisp, colorful meal that feels light and nutritious.
• Adaptable ingredients let you swap proteins or adjust spice levels, creating a personalized dining experience that suits individual tastes.
• Combines protein-rich chicken with crunchy vegetables, offering a balanced and satisfying dish that comes together in minutes.

What’s in Vietnamese Chicken Salad

• Chicken: Shredded protein for the main dish.
• Cabbage: Crunchy base of the salad.
• Carrots: Adds color and sweetness.
• Cucumber: Fresh and crisp vegetable.
• Red Bell Pepper: Provides vibrant color and crunch.
• Red Onion: Sharp and tangy flavor.

• Mint, Cilantro, Basil: Aromatic herbs that add brightness and complexity.

• Fish Sauce, Soy Sauce: Salty and umami base for the dressing.
• Lime Juice, Rice Vinegar: Provides acidity and balance.
• Sugar: Adds sweetness to balance the sour and salty elements.
• Garlic: Adds depth of flavor.
• Red Chili: Optional spicy element.

• Roasted Peanuts: Adds crunch and nutty flavor.
• Extra Fresh Herbs: Optional additional garnish for extra aroma.

How to Assemble Vietnamese Chicken Salad

Step 1: Shred and Slice Vegetables

Grab a large mixing bowl and start chopping your fresh vegetables.

Slice the cabbage into thin strips, julienne the carrots into delicate matchsticks, and dice the cucumber and red bell pepper into small, uniform pieces.

Finely chop the red onion and tear the mint, cilantro, and basil leaves into bite-sized pieces.

Shred the cooked chicken into tender, bite-sized morsels.

Step 2: Create Zesty Dressing

In a separate small bowl, combine the liquid ingredients for a flavor-packed punch.

Whisk together fish sauce, freshly squeezed lime juice, rice vinegar, and soy sauce.

Add sugar and stir until completely dissolved.

Mince garlic and finely chop red chili for an extra kick of heat.

Mix all ingredients until the dressing becomes smooth and well-blended.

Step 3: Combine and Coat

Pour the vibrant dressing over the prepared vegetables and chicken.

Use tongs or salad servers to gently toss everything together, ensuring each ingredient gets a perfect coating of the tangy sauce.

Mix thoroughly so every bite is bursting with flavor.

Step 4: Garnish and Present

Transfer the salad to a beautiful serving platter or individual bowls.

Sprinkle roughly chopped roasted peanuts over the top for a delightful crunch.

Optional: Add an extra handful of fresh herb leaves for a pop of color and additional freshness.

Serve immediately to enjoy the salad at its peak flavor and texture.

Great Tips for Vietnamese Chicken Salad

• Chop vegetables just before mixing to maintain crisp texture and vibrant colors, preventing wilting and preserving nutritional value.
• Adjust fish sauce and chili levels gradually, tasting as you go to create a perfectly balanced sweet-sour-spicy profile without overwhelming flavors.
• Swap chicken with tofu, shrimp, or grilled beef for diverse dietary preferences while maintaining the salad's authentic Vietnamese character.
• Toast peanuts briefly in a dry pan before chopping to intensify their nutty flavor and create a more robust, aromatic garnish.
• Store fresh herbs in a slightly damp paper towel inside a sealed container to keep them crisp and vibrant for multiple days.

Storage Tips for Vietnamese Chicken Salad

• Store the Vietnamese Chicken Salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing and salad separate to prevent soggy vegetables.
• Before serving leftovers, drain any excess liquid and gently toss the salad to refresh the ingredients.
• Bring the salad to room temperature for 10-15 minutes before serving to enhance flavor and texture. Avoid microwaving to prevent wilting of herbs and vegetables.
• Add fresh roasted peanuts just before serving leftovers to maintain their crunchiness and prevent sogginess.

Pairing Ideas for Vietnamese Chicken Salad

• Pair with Crisp Sauvignon Blanc: Select a chilled New Zealand Sauvignon Blanc with bright citrus notes that beautifully complement the salad's tangy and herbal flavors, cutting through the richness of the chicken and peanuts.
• Match with Vietnamese Iced Coffee: Brew a strong Vietnamese coffee, sweeten with condensed milk, and serve over ice to balance the salad's spicy and fresh elements, creating a refreshing and harmonious dining experience.
• Combine with Ginger Lemongrass Mocktail: Mix fresh ginger, lemongrass syrup, sparkling water, and a splash of lime juice for a zesty non-alcoholic drink that echoes the salad's vibrant Southeast Asian profile and cleanses the palate.
• Complement with Jasmine Green Tea: Steep light, fragrant jasmine green tea to provide a subtle, soothing counterpoint to the salad's bold and dynamic flavor combinations, enhancing the overall meal's freshness.

Recipe Variants for Vietnamese Chicken Salad

• Vegetarian Delight: Replace chicken with crispy tofu or tempeh, ensuring a protein-packed plant-based version that maintains the original salad's vibrant flavors and textures.
• Gluten-Free Option: Swap soy sauce with tamari or coconut aminos to create a gluten-free friendly dressing while keeping the authentic Vietnamese taste profile intact.
• Low-Carb Adaptation: Substitute cabbage with cauliflower rice or mixed greens, reducing carbohydrate content and providing a lighter alternative for those following ketogenic or low-carb dietary plans.
• Seafood Transformation: Swap chicken with cooked shrimp or crab meat, introducing a marine protein that complements the zesty dressing and fresh herb combination.

FAQs

• Is this salad spicy?

The dressing includes chopped red chili, which can add heat. If you prefer mild flavors, you can reduce or omit the chili for a less spicy version.

• Can I use different herbs?

Absolutely! While mint, cilantro, and basil are traditional, you can substitute or mix other fresh herbs like Thai basil or parsley based on your preference.

• What protein alternatives work well?

If chicken isn’t your choice, you can easily substitute with grilled shrimp, tofu, or pulled pork to maintain the Vietnamese salad’s authentic style.

• How do I make the salad more filling?

Add rice noodles or increase the amount of protein. This will transform the light salad into a more substantial meal that keeps you satisfied longer.

Vietnamese Chicken Salad Recipe

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4.8 from 21 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Zesty Vietnamese chicken salad dances with crisp vegetables and tender shredded chicken, creating a refreshing medley of flavors. Crunchy cabbage, fragrant herbs, and tangy dressing invite you to savor this classic Vietnamese culinary delight.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups (470 milliliters) cooked chicken breast (shredded)
• 1/4 cup (60 milliliters) chopped roasted peanuts

Vegetables and Herbs:

• 2 cups (470 milliliters) shredded cabbage (napa or green)
• 1 cup (236 milliliters) shredded carrots
• 1 cup (236 milliliters) julienned cucumber
• 1/2 cup (118 milliliters) thinly sliced red bell pepper
• 1/4 cup (60 milliliters) thinly sliced red onion
• 1/2 cup (118 milliliters) fresh mint leaves (chopped)
• 1/2 cup (118 milliliters) fresh cilantro leaves (chopped)
• 1/4 cup (60 milliliters) fresh basil leaves (chopped)

Dressing:

• 1/4 cup (60 milliliters) fish sauce
• 3 tablespoons (45 milliliters) fresh lime juice
• 2 tablespoons (30 milliliters) rice vinegar
• 2 tablespoons (30 milliliters) sugar
• 1 tablespoon (15 milliliters) soy sauce
• 2 cloves garlic (minced)
• 1 small red chili (finely chopped (optional, for spice))

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Instructions

1. Shred the chicken and prepare vegetables by cutting cabbage, carrots, cucumber, red bell pepper, and red onion into thin, uniform strips. Finely chop mint, cilantro, and basil leaves for vibrant flavor and texture.
2. Create a zesty dressing by combining fish sauce, lime juice, rice vinegar, sugar, soy sauce, minced garlic, and finely chopped red chili in a small mixing bowl. Whisk vigorously until sugar completely dissolves and ingredients are thoroughly blended.
3. In a large mixing bowl, gently combine shredded chicken, prepared vegetables, and chopped herbs. Pour the dressing over the salad mixture, tossing carefully to ensure every ingredient is evenly coated and flavors are well distributed.
4. Transfer the salad to a serving platter or individual plates. Sprinkle roasted peanuts over the top for a delightful crunch and nutty undertone. Optionally, garnish with additional fresh herbs for an extra burst of aromatic freshness. Serve immediately to maintain crisp vegetable texture and vibrant flavors.

Notes

• Choose chicken breasts or rotisserie chicken for easy shredding, ensuring tender and flavorful protein.
• Slice vegetables thinly and uniformly to create balanced texture and even dressing distribution.
• Adjust dressing’s spiciness by controlling red chili amount or using milder pepper varieties for sensitive palates.
• Allow salad to marinate briefly before serving to enhance flavor absorption and develop deeper taste profiles.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: Vietnamese

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 22 g
• Cholesterol: 70 mg