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.
Servings: 4
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