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Vietnamese Chicken Salad Recipe

A vibrant and refreshing slaw-style salad featuring tender chicken, crunchy vegetables, and fragrant herbs, all tossed in a tangy, zesty Nuoc Cham-inspired dressing. This dish is bursting with authentic Vietnamese flavors, offering a perfect balance of freshness, heat, and crunch. Ideal as a main meal or a delightful side dish.
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Course: Salad
Cuisine: Modern Vietnamese
Keyword: Vietnamese Chicken Salad Recipe
Prep Time: 15 minutes
Total Time: 15 minutes

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.