This Vietnamese Chicken Salad is fresh and colorful, packed with tender chicken, crispy veggies, and herbs that make every bite a treat. The light dressing adds a zesty kick!
I love how crunchy and refreshing this salad is! It’s perfect for warm days or whenever I need a quick meal. Plus, it’s so easy to whip up—I can hardly mess it up! 😄
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is the star here. Poached or roasted adds great flavor. If you’re looking for a quick option, rotisserie chicken works beautifully. You can also use tofu for a vegetarian version!
Cabbage: Green and red cabbage are used for crunch and color. If you can’t find red cabbage, you can substitute it with more green cabbage or even use napa cabbage for a milder flavor.
Carrots: Julienne them for a perfect bite. If you’re short on fresh carrots, shredded store-bought carrots can save you time. Just ensure they’re fresh!
Herbs: Cilantro and mint give a fresh taste. If you’re not a fan of cilantro, parsley is a good option, although with a different flavor. Basil can also add a unique twist.
Peanuts: Roasted peanuts add crunch. Substitute them with cashews or sunflower seeds for a nut-free option.
How Do You Make Sure Your Dressing is Just Right?
Getting the dressing right is key to a great salad. Combine the fish sauce, rice vinegar, sugar (or honey), lime juice, garlic, and chili.
- Start by whisking the dressing in a bowl. This allows the sugar to dissolve completely, ensuring it’s well-mixed.
- Taste it! Balance the salty, sour, and sweet to your liking. If it’s too salty, add more sugar or lime juice.
- Let it sit for a few minutes to allow the flavors to meld before pouring it over your salad.
Don’t be afraid to adjust ingredients based on your taste preferences; cooking is all about experimenting! Enjoy your meal!
How to Make Vietnamese Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded (preferably poached or roasted)
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, julienned
- 1 cup cilantro leaves, roughly chopped
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup green onions, sliced
- 1/4 cup fresh mint leaves, roughly chopped
For the Dressing:
- 1/4 cup fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar (or honey)
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 red chili, finely chopped (optional for heat)
How Much Time Will You Need?
This Vietnamese chicken salad takes about 15 minutes of preparation time. It’s a quick and fresh dish that’s perfect for lunch or dinner on a warm day!
Step-by-Step Instructions:
1. Mix the Salad Ingredients:
In a large mixing bowl, add the shredded cooked chicken, green cabbage, red cabbage, julienned carrots, chopped cilantro, sliced green onions, and chopped mint leaves. Toss everything together gently until mixed well—this will create a colorful salad base!
2. Prepare the Dressing:
In a separate bowl, whisk together all the dressing ingredients. Add the fish sauce, rice vinegar, sugar (or honey), lime juice, minced garlic, and the optional chopped chili for heat. Whisk until the sugar is completely dissolved, and everything is combined nicely.
3. Combine Salad and Dressing:
Pour the dressing over the salad mixture in the large bowl. Toss everything together thoroughly to make sure all the ingredients are coated evenly with the dressing. This will help bring out all the wonderful flavors!
4. Finish with Peanuts:
Just before you serve the salad, sprinkle the chopped roasted peanuts on top. This adds a delightful crunch and nutty flavor to your dish!
5. Serve and Enjoy:
Serve the salad immediately for the freshest taste. Enjoy your colorful and refreshing Vietnamese chicken salad—it’s not just good for your stomach, but your taste buds will love it, too!
Can I Use Different Types of Chicken for This Salad?
Absolutely! While poached or roasted chicken is preferred for its flavor and texture, you can use rotisserie chicken for convenience or even grilled chicken for a smoky taste. Just make sure the chicken is cooked and shredded before adding it to the salad.
How Can I Make This Salad Vegetarian?
If you’d like to make a vegetarian version, simply substitute the chicken with protein-rich options like shredded tofu or chickpeas. You can also add more vegetables like bell peppers and cucumbers to enhance the flavor and texture!
How Should I Store Leftover Vietnamese Chicken Salad?
To keep the salad fresh, store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the dressing separate until you’re ready to eat, so the salad doesn’t become soggy. Just toss it all together just before serving!
Can I Adjust the Dressing Ingredients?
Definitely! If you prefer a milder flavor, reduce the amount of fish sauce or use soy sauce as a substitute. If you want a sweeter dressing, add a bit more sugar or honey. Feel free to adjust lime juice or garlic to match your taste, too!
