Name: Vietnamese Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Greek
Ingredients: 350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1)); 6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2)); 1/2 red onion (, very finely sliced (so it's floppy)); 1 red capsicum / bell pepper (, finely sliced into thin batons); 2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber)); 1 large carrot (, peeled then julienned (I use a shredder)); 1 large chilli (, deseeded then julienned, optional (Note 3)); 1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4)); 1 cup (tightly packed) coriander/cilantro leaves ((Note 4)); 2 tbsp lime juice; 2 tbsp rice vinegar; 1/4 cup fish sauce ((sub light or all purpose soy sauce)); 1/4 cup canola oil ((or vegetable, grapeseed, peanut)); 1 tbsp white sugar; 1 large garlic clove (, very finely minced); 2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3)); 1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

From the Cook

1/5

Vietnamese Chicken Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.

Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").

Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.

Serve sprinkled with lots of peanuts! (Note 6)

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Tips & Tricks (5)

Herb Preservation Technique 🌿
Wash and thoroughly dry herbs like cilantro and mint before chopping to prevent wilting and maintain crisp texture in the salad.
Cabbage Slicing Pro Tip 🔪
Use a sharp knife or mandoline to create ultra-thin, uniform wombok cabbage shreds for the most authentic and appealing Vietnamese chicken salad texture.
Dressing Emulsification Trick 🥄
Whisk the fish sauce, rice vinegar, and oil vigorously to create a perfectly blended dressing that will coat every ingredient evenly.
Chicken Moisture Hack 🍗
Poach chicken breasts in seasoned broth instead of roasting to ensure maximum tenderness and prevent dryness before slicing into batons.
Peanut Crunch Maximizer 🥜
Toast chopped peanuts in a dry skillet for 2-3 minutes before adding to enhance their nutty flavor and create a more pronounced crunch.