If you’ve been searching for a vibrant, fresh, and irresistibly flavorful dish to brighten your meals, this Vietnamese Chicken Salad Recipe is exactly what you need. It’s a perfect symphony of tender shredded chicken, crisp vegetables, and aromatic herbs all brought together by a tangy, savory dressing. Each bite dances with bright acidity, subtle heat, and a satisfying crunch that makes it a standout in any meal rotation. Whether you’re looking to impress guests or simply treat yourself, this salad is a delightful way to enjoy wholesome ingredients with authentic Vietnamese flair.
Ingredients You’ll Need
The beauty of this Vietnamese Chicken Salad Recipe lies in its simplicity and the way each ingredient plays a crucial role. The fresh herbs bring a burst of fragrance, the crunchy vegetables add texture, and the dressing blends everything into a harmonious dish. Here’s what you’ll grab from your kitchen or local market to create this masterpiece:
- Cooked chicken breast (2 cups, shredded): The hearty, protein-packed base that keeps the salad satisfying.
- Shredded cabbage (2 cups, napa or green): Adds crispness and a mild, sweet backdrop.
- Shredded carrots (1 cup): Offers a subtle sweetness and vibrant orange color.
- Julienned cucumber (1 cup): Provides refreshing juiciness and cool crunch.
- Thinly sliced red bell pepper (1/2 cup): Brings a pop of color and a gentle sweetness.
- Fresh mint leaves (1/2 cup, chopped): Injects a bright, cool herbal note.
- Fresh cilantro leaves (1/2 cup, chopped): Adds zesty, citrusy undertones.
- Fresh basil leaves (1/4 cup, chopped): Offers a subtle, peppery bite with hints of anise.
- Thinly sliced red onion (1/4 cup): Gives a sharp, slightly spicy contrast.
- Chopped roasted peanuts (1/4 cup): For an irresistible crunchy topping and nutty depth.
- Fish sauce (1/4 cup): The soul of the dressing, delivering umami richness.
- Fresh lime juice (3 tablespoons): Adds brightness and zesty tang.
- Rice vinegar (2 tablespoons): Balances with gentle acidity.
- Sugar (2 tablespoons): Sweetens the dressing perfectly to counterbalance sharp flavors.
- Soy sauce (1 tablespoon): Deepens the savory dimension.
- Minced garlic (2 cloves): Brings aromatic complexity and subtle heat.
- Finely chopped red chili (1 small, optional): Provides a kick of spice for those who enjoy heat.
How to Make Vietnamese Chicken Salad Recipe
Step 1: Prepare the Salad Ingredients
Start by combining all your fresh components in a large bowl: shredded chicken, cabbage, carrots, cucumber, red bell pepper, mint, cilantro, basil, and red onion. Mixing these colorful and aromatic ingredients now helps lay the foundation for bold flavors and exciting textures later on.
Step 2: Make the Dressing
In a separate, smaller bowl whisk together the fish sauce, fresh lime juice, rice vinegar, sugar, soy sauce, minced garlic, and the red chili if you’re adding spice. Take your time to dissolve the sugar fully, as this ensures a perfectly balanced dressing that complements rather than overwhelms the salad’s ingredients.
Step 3: Toss the Salad
Pour your freshly made dressing over the vibrant mix in the big bowl. Toss everything gently but thoroughly so each bite of the Vietnamese Chicken Salad Recipe is evenly coated with that irresistible dressing, marrying all the flavors and textures beautifully.
Step 4: Serve
Transfer the combined salad onto a serving platter or portion it into individual bowls. Sprinkle the chopped roasted peanuts on top for a satisfying crunch and a lovely nutty aroma. If you like, add some extra fresh herbs as a garnish to amp up the freshness and visual appeal. Serve immediately to enjoy the salad at its peak crispness and flavor.
How to Serve Vietnamese Chicken Salad Recipe
Garnishes
Fresh herbs like additional mint, cilantro, or basil leaves make fantastic garnishes that echo the salad’s herbal brightness. A light sprinkle of extra roasted peanuts provides a crunch factor that everyone will love. If you appreciate a bit of heat, thin chili slices on top can add a beautiful touch of red and a subtle kick.
Side Dishes
This salad pairs wonderfully with light, simple sides. Steamed jasmine rice or crispy spring rolls bring complementary textures and flavors. For a complete meal, consider serving alongside fragrant pho or a broth-based soup to balance the salad’s refreshing acidity and herbs.
Creative Ways to Present
For a fun twist, serve this Vietnamese Chicken Salad Recipe in lettuce cups for a fresh, handheld treat. Or try layering it in clear glass jars for a stunning visual that showcases all the colorful layers, perfect for picnics or lunch on the go. No matter how you present it, the salad’s vivid hues and contrasting textures will shine.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad in an airtight container and refrigerate for up to two days. Because of the fresh herbs and crisp veggies, the salad tastes best when eaten relatively soon after preparation, though the flavors often deepen overnight if well sealed.
Freezing
Freezing this salad is not recommended. The fresh vegetables and herbs will lose their crispness and vibrancy once thawed, and the dressing’s texture can be affected, resulting in a less enjoyable experience.
Reheating
This recipe is best served cold or at room temperature. If you prefer, you can warm the chicken separately before combining it with the chilled vegetables and dressing. Just avoid reheating the salad as a whole to preserve its refreshing character and crisp textures.
FAQs
Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds delicious flavor and tender texture, making your Vietnamese Chicken Salad Recipe even easier to prepare.
What if I don’t have fish sauce?
While fish sauce is key to authentic flavor, a good substitute is a mixture of soy sauce with a little lime juice and a pinch of salt, though the taste will be slightly different without that signature umami punch.
Is this salad spicy?
The salad itself is mild, but adding the optional finely chopped red chili can give it a pleasant spicy kick. You can adjust the heat according to your preference or omit the chili altogether.
Can I make this salad vegan or vegetarian?
Yes! Replace the chicken with crunchy tofu or tempeh and swap the fish sauce for soy sauce or a vegan fish sauce alternative to keep that rich, savory flavor without animal products.
How long does the dressing keep?
The dressing can be stored in the fridge for up to one week in a sealed container. Give it a good stir before using, as some ingredients may settle or separate over time.
Final Thoughts
This Vietnamese Chicken Salad Recipe is truly a celebration of fresh, bold flavors and delightful textures that come together in perfect harmony. Every time I make it, it brightens my day and impresses everyone at my table. I can’t wait for you to try it and discover just how irresistible and easy this refreshing salad can be in your own kitchen!
Print
Vietnamese Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Low Fat
Description
A vibrant and refreshing Vietnamese Chicken Salad featuring shredded chicken and a colorful mix of fresh vegetables and herbs, all tossed in a tangy and slightly sweet fish sauce dressing. This light and healthy salad offers a perfect balance of flavors with the crunch of peanuts and the zest of lime, making it an ideal dish for warm days or as a flavorful appetizer.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast (shredded)
- 2 cups shredded cabbage (napa or green)
- 1 cup shredded carrots
- 1 cup julienned cucumber
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup fresh mint leaves (chopped)
- 1/2 cup fresh cilantro leaves (chopped)
- 1/4 cup fresh basil leaves (chopped)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped roasted peanuts
Dressing Ingredients
- 1/4 cup fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
- 1 small red chili (finely chopped, optional for spice)
Instructions
- Prepare the Salad Ingredients: In a large bowl, combine the shredded chicken, cabbage, carrots, cucumber, red bell pepper, mint, cilantro, basil, and red onion. Mix gently to distribute the ingredients evenly without bruising the fresh herbs and vegetables.
- Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, soy sauce, minced garlic, and chopped red chili if using. Continue whisking until the sugar is fully dissolved and the dressing is well combined, ensuring a balanced tangy and sweet flavor.
- Toss the Salad: Pour the prepared dressing over the salad ingredients. Toss everything together thoroughly until the salad is evenly coated with the dressing, allowing the flavors to meld together.
- Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts on top for added crunch and texture. Garnish with extra fresh herbs if desired and serve immediately to enjoy the freshest taste and crispness.
Notes
- For an extra layer of flavor, consider adding thinly sliced red chili for a mild kick.
- Adjust the sugar in the dressing according to taste preference to balance the acidity and saltiness.
- This salad is best served fresh to maintain the crispness of the vegetables and herbs.
- Cooked chicken breast can be prepared ahead and refrigerated for convenience.
- Roasted peanuts can be omitted or replaced with toasted cashews for a different crunch.
