Vietnamese Chicken Salad
This Vietnamese Chicken Salad is a vibrant medley of tender chicken, fresh vegetables, and fragrant herbs tossed in a tangy Nuoc Cham-inspired dressing. It delivers a perfect balance of crunch, zest, and authenticity.
Key Ingredients That Shine in Vietnamese Chicken Salad
- Cooked chicken – The heart of the salad, providing protein and a tender bite.
- Wombok (Napa cabbage) – Adds lightness and a mild, crunchy base.
- Red capsicum (bell pepper) – For a sweet, crisp contrast.
- Cucumber – Refreshingly hydrating, balancing the tangy dressing.
- Fresh herbs (mint and coriander) – Essential for authentic Vietnamese flavors and a refreshing aroma.
- Peanuts – A crunchy, nutty finishing touch.
- Nuoc Cham-inspired dressing – A blend of lime, fish sauce, garlic, and chili for a sweet, salty, sour, and spicy punch.
Crafting the Perfect Vietnamese Chicken Salad
Toss Together a Symphony of Flavors
Start with finely shredded wombok, sliced red capsicum, cucumber, and julienned carrot as your base. Add tender chicken strips, fresh herbs, and red onion to elevate the freshness.
Dress It Up Right
Shake up the dressing in a jar to meld the bold flavors, and drizzle it over the salad. Toss gently to coat every piece, letting the flavors soak in for a few minutes.
The Finishing Touch
Give the salad a final toss, adjust the seasoning with extra dressing if needed, and top with chopped peanuts for an irresistible crunch.
Recipe Tips for Vietnamese Chicken Salad Perfection
Opt for freshly cooked chicken for the best texture. If you’re short on time, a store-bought rotisserie chicken works well. For maximum crunch, serve immediately after tossing, or keep the dressing separate until ready to eat.
Customize the spice level by adjusting the chili in the dressing or omitting it. If you’re not a fan of fish sauce, substitute it with light soy sauce while maintaining the dish’s savory balance.
Storing Leftovers with Freshness in Mind
If you anticipate leftovers, store the salad and dressing separately to retain crunch. Keep the salad in an airtight container in the fridge for up to 2 days. The dressing can be refrigerated for up to a week. Toss them together only when ready to serve.
This Vietnamese Chicken Salad is perfect for a light lunch or as a standout side dish. Its vibrant flavors and textures will make it a new favorite in your recipe collection.
Vietnamese Chicken Salad Recipe
Ingredients
Salad
- 1 red capsicum bell pepper, finely sliced into thin batons
- 2 cucumbers seeds removed and sliced into thin half-moons (or 1 large English cucumber)
- 1 cup tightly packed coriander cilantro leaves
- 6 heaping cups finely shredded wombok Napa cabbage
- 1 large carrot peeled and julienned
- 350 g 12oz cooked chicken, sliced into thin batons (2 large breasts)
- 1 large chilli deseeded and julienned (optional)
- 1 cup tightly packed mint leaves roughly torn
- 1/2 red onion very thinly sliced
Dressing
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- 2 tbsp lime juice
- 1/4 cup fish sauce or substitute with light soy sauce
- 1/4 cup canola oil or use vegetable, grapeseed, or peanut oil
- 2 tsp red chilli finely minced (birds eye or Thai red chili preferred)
- 1 large garlic clove finely minced
Finishing
- 1/2 cup roasted unsalted peanuts finely chopped
Instructions
Prepare the Dressing
- Combine all dressing ingredients in a jar and shake well. Allow the mixture to rest for 10 minutes to blend the flavors.
Assemble the Salad
- In a large bowl, combine the chicken, wombok, capsicum, cucumbers, carrot, red onion, chilli, coriander, and mint leaves. Drizzle half of the dressing over the ingredients and toss thoroughly to coat. Let it sit for 5 minutes to slightly soften the vegetables.
Final Toss and Serve
- Before serving, toss the salad again and add most of the remaining dressing. Adjust seasoning by adding more dressing if desired. Sprinkle generously with the chopped peanuts, ensuring a delightful crunch in every bite.
Notes
- Chicken: Poached chicken breasts work best for this recipe due to their tender, “floppy” texture that blends seamlessly with the salad. Use store-bought rotisserie chicken for convenience.
- Cabbage Alternatives: Substitute wombok with iceberg lettuce for immediate serving or green cabbage (pre-wilted with dressing for 30 minutes).
- Chilli Options: Use large red chillies (less spicy) or omit entirely for a milder version.
- Herbs: Pack the mint and coriander tightly when measuring for the fullest flavor impact. Regular mint is preferable over Vietnamese mint for this recipe.
- Peanut Substitute: Replace peanuts with cashews, sunflower seeds, or pepitas if desired.