Description
A fresh and vibrant Vietnamese Chicken Salad that’s easy to make and packed with flavor.
Ingredients
Scale
- 2 cups cooked chicken breast shredded or cubed
- 4 cups finely shredded green cabbage
- 1 large English cucumber diced small
- 1 large carrot peeled; julienned or shredded
- 1 small red onion thinly sliced
- ½ cup fresh mint leaves torn or roughly chopped
- ½ cup fresh cilantro torn
- ½ cup fresh basil leaves optional
- 3 tablespoons lime juice freshly squeezed
- 2–3 tablespoons neutral vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon sweet chili sauce
- 1–3 teaspoons granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup roasted peanuts roughly chopped
- 2 tablespoons crispy fried onions optional
- fresh red chili thinly sliced optional
Instructions
- In a large bowl, add all the salad ingredients and toss to combine.
- In a medium bowl or mason jar, add all the vinaigrette ingredients, whisk or seal and shake well.
- Evenly drizzle the vinaigrette over the salad and toss to combine.
- Sprinkle with the chopped peanuts, optional crispy fried onions, and optional chiles for heat, and serve.
Notes
- You can modify the ingredients based on your preferences and what you have available.
- Feel free to add more vegetables such as pea pods, bok choy, or radishes.
- Adjust the vinaigrette ingredients to achieve your desired flavor balance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg