This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

Vietnamese Chicken Salad

green chile peppers

rice vinegar

lime juice

Asian fish sauce

garlic,

white sugar

Asian (toasted) sesame oil

vegetable oil

black pepper

cooked skinless boneless chicken breast halves, shredded

cabbage,

carrot,

⅓ onion, finely chopped

⅓ cup finely chopped dry roasted peanuts

cilantro

Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.


Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.


A couple of things on the fish sauce that my mom taught me as I grew up in the US: 1) the brand of the fish sauce makes a difference good ones are milder in the "fish" flavor and not as quite as salty; 2) while they last a while if kept too long it gets a very strong flavor. Much better when fresh. Unfortunately as a little goes a long way it usually takes me months to go through half a bottle but mom is right so I usually buy the smallest bottle I can find and keep them for only a month or two. I also cut down on the amount in this recipe to 2 tbs.

Very refreshing and delight fot those who love exotic flavors.

I found this recipe first on the UK site. It's a clean and light salad. I did find the fish sauce flavour a little prominent so next time will only add 2 tablespoons. Great though for people looking for a healthy option salad with a difference!

I made the sauce and truly didn't like it. My husband and I love to eat Vietnamese food but didn't enjoy the sauce. Maybe it was the brand of fish sauce I bought.

My Vietnamese mother inlaw makes it just like this and it's delicious. She always adds mint and I would definatly not go without it. I dont love cilantro so I lessen this amount. The cabbage does soften after it's mixed not as much as salad lettuce but same idea. I like it a little bit softer. Dont be afraid of the fish sauce. If you're concerned about it add extra lime and extra sugar. I often serve it as a party appetizer scooped on top of tortilla chips. Everyone loves it.

This was delicious although I made a few changes to make it healthier. I used only half the peanuts and left out the vegetable oil (replacing it with water). I also used oyster sauce because I couldn't find fish sauce in the grocery store.

I loved this recipe! The dressing is delicious - I did reduce the amount of fish sauce & increase the sesame oil however as a matter of personal taste. That was the only change & I guess some would prefer it with a stronger salty fish sauce flavour. Better to just play around with it & taste it before you mix it all in! Lovely recipe will make this again.

I loved this recipe. Have made it a few times now. I also like to make it without the chicken and add in some french/asian green beans (the thin ones) sliced in half. Then it can serve as a lovely side salad to any meat: poached fish grilled steak roast chicken... It also can keep longer in the fridge without the chicken and the onions (they don't age very well get a bit slimy. But all the other veg season well).

This was a hit with husband AND kids! We loved it! The taste was balanced and a little "zippy" but not too much. Just a pleasant meal!

vietnamese chicken salad

Prep Time: 30 minutes

Total: 30 minutes

Servings: 4

Cost: $8.87 /serving

Author : Jia T.

Ingredients

Instructions

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