Vietnamese Chicken Salad Recipe
- By Amy Dong
- Updated Jun. 14, 2025
Whenever I make this Vietnamese Chicken Salad recipe, I double the dressing. It’s that irresistible – bold, tangy, and perfect on everything. This one is every bit as flavorful as it is colorful.
In This Article
- Video: Watch Us Make Vietnamese Chicken Salad
- Amy’s Notes
- Key Recipe Ingredients
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- What To Serve with Vietnamese Chicken Salad Recipe
- Did you make this?
- Vietnamese Chicken Salad Recipe Recipe
- Frequently Asked Questions
- More to Cook And Eat
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Video: Watch Us Make Vietnamese Chicken Salad
Amy’s Notes
When you raise a family of boys, it can be tricky getting them to buy in to a bowl of vegetables. This Vietnamese Chicken Salad recipe is one they’ve reliably devoured along with me.
- Incredibly Tasty Dressing: It’s bold, tangy, a little sweet, and packed with umami. I took inspiration from my Asian Pasta Salad dressing.
- Crunchy and Satisfying: With napa cabbage, carrots, red bell peppers, and edamame, this salad has all the texture I crave. Add shredded chicken and it becomes a full, satisfying meal, similar to Asian Rice Salad.
- Great for Lunch or Dinner: It’s healthy, refreshing, and always gets rave reviews when I serve it to friends. They also love this Chinese Chicken Salad.
Key Recipe Ingredients
- Shredded Chicken – Rotisserie or cooked shredded chicken adds satisfying protein and makes this salad hearty enough for a full meal.
- Napa Cabbage – Light and crisp, shredded napa cabbage provides the perfect base and soaks up the bold dressing without wilting.
- Red Bell Pepper – Adds crunch, color, and a sweet contrast that brightens up every bite of the salad.
- Fresh Herbs (Mint & Cilantro) – A generous mix of mint and cilantro brings bold, fresh, and distinctly Vietnamese flavor to the dish.
- Roasted Peanuts or Cashews – Chopped nuts add a savory crunch and a nutty finish that ties everything together.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Cabbage Options: Napa cabbage is light and crisp, but you can use green cabbage, red cabbage, or a bagged slaw mix if you’re short on time or ingredients.
- Chicken Swap: Shredded rotisserie chicken makes this quick, but grilled chicken breast, poached chicken, or leftover turkey work just as well.
- Nut Choices: Roasted peanuts give crunch and flavor, but cashews, sliced almonds, or sunflower seeds also make great toppings. For a nut-free version, try crispy fried shallots.
Step-By-Step Recipe Instructions
- Whisk the dressing ingredients in a bowl.
- Combine the vegetables in a separate bowl.
- Add dressing and toss just before serving.
- Add garnishes as you’d like!
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make the Dressing in Advance: The flavorful Asian-style dressing can be made up to 1 week ahead of time. Store it in a sealed container in the refrigerator. Shake or stir well before using.
- Prep the Ingredients Ahead: You can shred the chicken and chop the napa cabbage, carrots, bell pepper, herbs, and scallions up to one day in advance. Store them separately in the fridge to keep everything crisp and fresh.
What To Serve with Vietnamese Chicken Salad Recipe
Other Vietnamese Favorites
- We love serving this Vietnamese Chicken Salad with a side of Vietnamese Spring Rolls. The light, fresh rolls pair perfectly with the crunchy veggies and bold dressing.
- It also goes great with a chilled Vietnamese Spring Roll Bowl or a flavorful Vietnamese Style Rice Salad for a complete and refreshing spread.
Asian Main Dishes
- We like pairing this salad with a plate of Easy Pad Thai. The sweet-savory noodles and crunchy peanuts are a delicious match for the salad’s tangy, herby flavors.
- It also goes great with Healthy Orange Chicken or a quick Korean Beef Bowl when you’re in the mood for something hearty but still balanced.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Vietnamese Chicken Salad Recipe
This Vietnamese Chicken Salad Recipe is crunchy, yummy, and healthy. The Asian dressing is absolutely irresistible, so plan on making extra for keeping in the fridge for future salads.
Ingredients
For the Dressing:
- ¼ cup seasoned rice wine vinegar, found in most stores’ Asian aisles
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon Sriracha
- 1 tablespoon soy sauce
- 3 tablespoons pure honey
- 3 teaspoons granulated sugar
- 1 tablespoon Asian fish sauce
- 2 tablespoons Asian toasted sesame oil, caramel brown in color
- ⅓ cup olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon toasted sesame seeds
For the Salad:
- 2 cups cooked shredded chicken, rotisserie works great, heaping cups
- 4 cups napa cabbage, shredded
- 1 cup matchstick carrots
- 1 red bell pepper, large, chopped or thinly sliced
- ½ cup edamame beans
- ½ cup fresh mint, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup scallions, thinly sliced
- ½ cup roasted peanuts, or cashews, chopped (for garnish)
Instructions
- In a bowl, whisk together all dressing ingredients until well combined. Transfer to desired container and keep chilled until ready to use.
- Toss together all salad ingredients, except for nuts, in a serving bowl. Gently toss in desired amount of dressing. Garnish with nuts and serve immediately.
Notes
- Use rotisserie chicken for quick prep and great flavor, or cook and shred your own chicken in advance for an easy make-ahead option.
- Napa cabbage adds a tender, crisp texture that pairs well with the bold dressing. If you can’t find napa, green cabbage or a cabbage mix will work too.
- Make the dressing ahead and store it in the fridge. It keeps well for up to a week and tastes even better after the flavors have had time to meld.
- For extra crunch and contrast, wait to add the roasted peanuts or cashews until just before serving. They make a great finishing touch.
- Fresh herbs like mint and cilantro are key to this salad’s flavor. Chop them just before using for the most vibrant taste and color.
- This recipe is part of our Chicken Salad Recipes Collection.
- Serve it with other Vietnamese favorites such as our Vietnamese Spring Roll Bowl.
Nutrition (per serving)
Calories: 585kcal | Carbohydrates: 32g | Protein: 27g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Cholesterol: 53mg | Sodium: 871mg | Potassium: 838mg | Fiber: 6g | Sugar: 21g | Vitamin A: 7024IU | Vitamin C: 65mg | Calcium: 161mg | Iron: 4mg
Frequently Asked Questions
Can I make this salad vegetarian?
Yes. Simply leave out the chicken and add tofu or extra edamame for protein. The salad is still full of flavor and texture without the meat.
How spicy is this salad?
The heat is mild with just a touch of Sriracha and red pepper flakes. If you like more spice, feel free to add extra Sriracha or a few sliced chili peppers.
How long does the Vietnamese chicken salad recipe keep?
Once dressed, the salad is best served immediately. Leftovers can be stored in the fridge for up to 1 day, but the cabbage may soften slightly. The dressing on its own keeps for up to 1 week refrigerated.
More to Cook And Eat
- Southwest Chopped Salad – This Southwest Chopped Salad is a fun, festive, and refreshingly delicious salad that’s intensely bright and colorful, both in looks and flavor.
- Crunchy Asian Cabbage Ramen Salad – This Crunchy Asian Cabbage Ramen Salad is crazy easy and ridiculously tasty! It’s a fail-proof crowd pleaser for all your gatherings, or just for the family.
- Mexican Street Corn Salad (Esquites) – This Mexican Street Corn Salad recipe is quick, simple, and tremendously flavorful. This dish boasts bold, exciting flavors. Great for gatherings, as it can be made ahead of time.
- BBQ Chicken Salad – I make this BBQ Chicken Salad when I need a salad my teen boys will actually devour. With perfectly grilled chicken, beans, corn, and crisp greens, it’s a protein-packed, boldly flavorful meal.