A vibrant, refreshing salad featuring shredded chicken, crisp vegetables, fresh herbs, and crunchy peanuts, all tossed in a zesty, sweet, and tangy Vietnamese-style dressing. Light, flavorful, and perfect for a healthy meal!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad, Healthy Meal
- Method: No-Cook, Tossed
- Cuisine: Vietnamese, Asian
- Diet: Gluten Free
Ingredients
Scale
For the Salad:
- 2 cups cooked, shredded chicken (poached or rotisserie)
- 2 cups shredded cabbage (green or purple)
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped roasted peanuts
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional)
- 1 teaspoon grated ginger
Instructions
-
Make the Dressing:
- In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, garlic, chili, and ginger.
- Set aside to let the flavors blend.
-
Assemble the Salad:
- In a large mixing bowl, combine shredded chicken, cabbage, carrots, red bell pepper, red onion, cilantro, and mint.
-
Toss & Coat:
- Pour the dressing over the salad and toss well to coat evenly.
-
Garnish & Serve:
- Sprinkle with chopped roasted peanuts before serving.
- Serve immediately and enjoy this fresh and flavorful dish!
Notes
- Swap chicken for shrimp or tofu for a variation.
- Add sliced cucumber or shredded green papaya for extra crunch.
- For a vegan version, replace fish sauce with soy sauce or coconut aminos.
Find it online: https://yumfoodusa.com/vietnamese-chicken-salad/