Back to Recipe
Vietnamese Chicken Salad

Vietnamese Chicken Salad

Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.

Author: Sunday Table1

Meal Type: Breakfast

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 3 servings

Calories: N/A per serving

Ingredients

  • 350 gram - 350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1))
  • 6 heaped cups - 6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2))
  • ½ - 1/2 red onion (, very finely sliced (so it's floppy))
  • 1 - 1 red capsicum / bell pepper (, finely sliced into thin batons)
  • 2 - 2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber))
  • 1 - 1 large carrot (, peeled then julienned (I use a shredder))
  • 1 - 1 large chilli (, deseeded then julienned, optional (Note 3))
  • 1 cup - 1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4))
  • 1 cup - 1 cup (tightly packed) coriander/cilantro leaves ((Note 4))
  • 2 tablespoon - 2 tbsp lime juice
  • 2 tablespoon - 2 tbsp rice vinegar
  • ¼ cup - 1/4 cup fish sauce ((sub light or all purpose soy sauce))
  • ¼ cup - 1/4 cup canola oil ((or vegetable, grapeseed, peanut))
  • 1 tablespoon - 1 tbsp white sugar
  • 1 large clove - 1 large garlic clove (, very finely minced)
  • 2 teaspoon - 2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3))
  • ½ cup - 1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

Instructions

  1. Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
  2. 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").
  3. Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
  4. Serve sprinkled with lots of peanuts! (Note 6)

Nutrition

©2026 OnlineCook LLC