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 Cutting Technique 🔪
Use a sharp knife and cut herbs just before serving to prevent bruising and preserve their vibrant flavor and color. Tear mint leaves by hand to release their essential oils more effectively.
Cabbage Prep Pro 🥬
When shredding wombok cabbage, use a sharp knife and cut against the grain to create thin, uniform strips that will absorb the dressing more evenly and provide the perfect texture.
Dressing Balance Mastery 🥄
Taste and adjust the nuoc cham dressing gradually, balancing fish sauce, lime juice, and sugar to create the perfect sweet-sour-salty profile characteristic of Vietnamese cuisine.
Chicken Cutting Hack 🍗
Cut cooked chicken into ultra-thin batons while it's still slightly warm to ensure more tender, easy-to-slice meat that integrates beautifully with the cabbage.
Peanut Precision 🥜
Toast and chop peanuts just before serving to maintain maximum crunch and prevent them from becoming soggy when mixed into the salad.