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.
Ingredients
Scale
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))
Instructions
- 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.
- 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.
- 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.
- 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