Dinner

Vietnamese Chicken Salad Recipe

Name: Vietnamese Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts); 6 cups shredded Napa cabbage or wombok; 1 cup shredded carrots; 1/2 red onion, very thinly sliced; 1 cup fresh mint leaves, roughly chopped; 1 cup fresh cilantro leaves, roughly chopped; 1/2 cup roasted unsalted peanuts, chopped; 1/4 cup fresh lime juice; 2 tbsp fish sauce; 2 tbsp rice vinegar; 1 tbsp honey or sugar; 1 clove garlic, finely minced; 1 red chili, deseeded and finely minced (optional)

BySana Jeannette October 17, 2025October 17, 2025

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Introduction

Vietnamese Chicken Salad is a refreshing and vibrant dish packed with fresh herbs, crunchy vegetables, and tender shredded chicken. It’s a perfect light meal or side dish that bursts with tangy, savory flavors balanced by a touch of sweetness and heat.

The dish is a fresh chicken salad served in a white plate on a white marbled surface. The salad has a mix of shredded white chicken pieces on top of a bed of vibrant purple cabbage and thin orange carrot strips. There are bright green cilantro leaves scattered across the salad, along with small chopped peanuts adding a light brown crunch. Red chili pieces are sprinkled throughout, adding a pop of red color. A woman's hand is pouring a light brown, slightly thick dressing with visible red chili flakes onto the salad from a glass container. The textures range from crispy vegetables to tender chicken, all combined in a colorful and fresh presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts)
6 cups shredded Napa cabbage or wombok

1 cup shredded carrots
1/2 red onion, very thinly sliced

1 cup fresh mint leaves, roughly chopped
1 cup fresh cilantro leaves, roughly chopped

1/2 cup roasted unsalted peanuts, chopped
1/4 cup fresh lime juice
2 tbsp fish sauce

2 tbsp rice vinegar
1 tbsp honey or sugar
1 clove garlic, finely minced

1 red chili, deseeded and finely minced (optional)

Instructions

Step 1: In a large bowl, combine the shredded chicken, Napa cabbage, carrots, red onion, mint, and cilantro. Toss well to mix all the ingredients evenly.
Step 2: In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, minced garlic, and red chili (if using) until the sugar is completely dissolved.

Step 3: When ready to serve, pour the dressing over the salad mixture and toss well to coat everything evenly with the dressing.
Step 4: Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts on top, then serve immediately and enjoy!

Tips & Variations

Use rotisserie chicken for a quick shortcut, or poach your own chicken breasts for a fresher taste.

Adjust the chili amount or omit it entirely if you prefer a milder salad.
For extra crunch, add sliced cucumber or bell pepper to the salad.
Substitute peanuts with toasted cashews or almonds if you have a peanut allergy.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To enjoy later, toss them together just before serving to keep the salad crisp. Avoid adding nuts until serving to maintain their crunch.

How to Serve

A white plate holds a vibrant salad with several layers: the bottom layer is fresh green herbs and leafy vegetables, topped with thin purple cabbage strips and orange carrot shreds. Over these sits shredded white chicken pieces spread evenly, dotted with bright red chili slices and crushed peanuts. A glass container is held above the plate by a woman's hand, pouring a golden-brown sauce with visible sesame seeds and chili bits onto the salad. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the vegetables and chicken ahead and keep the dressing separate. Toss everything together right before serving to keep the salad fresh and crunchy.

What can I use if I don’t have fish sauce?

Substitute fish sauce with soy sauce or tamari for a vegetarian-friendly option, though the flavor will slightly differ from the traditional Vietnamese taste.