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

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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)

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Herb Precision 🌿
Tear mint and cilantro leaves by hand instead of chopping to prevent bruising and preserve their delicate essential oils and vibrant flavor profile.
Cabbage Technique 🥬
When shredding wombok cabbage, use a sharp knife and slice against the grain to create uniform, thin strips that will absorb the dressing more effectively.
Dressing Emulsion Magic 🥄
Whisk the fish sauce, rice vinegar, lime juice, and oil together vigorously to create a stable emulsion that will coat the salad ingredients evenly and prevent separation.
Peanut Texture Pro 🥜
Toast the peanuts lightly in a dry pan before chopping to enhance their nutty flavor and create a more complex crunch in the final salad.
Vegetable Cutting Precision ✂️
Use a mandoline or sharp julienne peeler for consistently thin vegetable cuts, ensuring each bite has a uniform texture and appearance.