Crunchy Vietnamese Chicken Salad Recipe
Enjoy a classic Crunchy Vietnamese Chicken Salad that’s perfect for any time of the year. In the summer, it serves as a great one-bowl meal or a fine addition to a spread of salads, perhaps with some fish and slices of crusty baguette.
In the winter, this versatile salad pairs wonderfully with warm poached chicken, served alongside Vietnamese rice porridge, hot soup, or even beef stew. It’s a filling, healthy, and satisfying dish that stands out on its own.
This salad captures the essence of Southeast Asian cuisine with its fresh, fragrant, textured, and flavorful profile. The dressing, a harmonious blend of fish sauce, lime juice, sugar, garlic, and chili, enhances the dish beautifully.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Vietnamese
Servings: 2
Nutrition
- Calories: 464 kcal
- Carbohydrates: 43g
- Protein: 54g
- Fat: 9g
- Saturated Fat: 2g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Trans Fat: 0.03g
- Cholesterol: 145mg
- Sodium: 2503mg
- Potassium: 1590mg
- Fiber: 7g
- Sugar: 29g
- Vitamin A: 9404 IU
- Vitamin C: 104mg
- Calcium: 130mg
- Iron: 3mg
Ingredients
- 2 chicken breasts – poached, shredded
- 1 tsp dried ground coriander
- 1 tsp dried ground ginger
- 1 tsp dried lemongrass or a stalk of fresh lemongrass
- 2 kaffir lime leaves
- 3 tbsp Vietnamese fish sauce
- 3 tbsp lime juice
- 3 tbsp sugar
- 1 birds eye chili or a milder long red chili – finely chopped
- 1 garlic clove – finely chopped
- 150 g green/white cabbage
- 100 g purple/red cabbage – shredded
- 100 g carrot – grated
- 1 purple shallot – finely sliced
- 1 tbsp fresh mint leaves
- 1 tbsp fresh coriander/cilantro
- 1 tbsp pan roasted peanuts
- 2 tbsp fried shallots
Instructions
1. Poach the chicken breasts:
Place the chicken breasts in a pot large enough to fit them at the bottom. Pour in just enough water to cover the chicken. Add the dried ground coriander, ground ginger, dried or fresh lemongrass, and kaffir lime leaves. Bring the water to a boil, then immediately reduce the heat to low and simmer for 5-10 minutes or until the chicken is cooked through. Check that the internal temperature is 74°C/ 165°F. Let the chicken cool, then shred into strips.
2. Make the dressing:
In a mixing jug with a spout, combine Vietnamese fish sauce, lime juice, sugar, sliced chilies, and chopped garlic. Stir vigorously until well combined and the sugar is dissolved.
3. Assemble the salad:
In a large mixing bowl, combine shredded cabbage, grated carrots, sliced purple shallots, and half of the fresh herbs. Use your hands to mix well. Add the salad dressing and toss thoroughly. Just before serving, add the shredded chicken and mix.
4. Serve:
Pile the salad onto a serving dish, sprinkle with the remaining fresh herbs, pan-roasted peanuts, and crunchy fried shallots. Serve immediately.
