Vietnamese Chicken Salad
A crunchy, herb-filled chicken salad tossed with a zingy lime, fish sauce and chilli dressing, then finished with roasted peanuts.
By Cookin' Kitchen
- Prep: 15 minutes
- Servings: 3 servings
Recipe
Vietnamese Chicken Salad
A crunchy, herb-filled chicken salad tossed with a zingy lime, fish sauce and chilli dressing, then finished with roasted peanuts.
Cookin' · https://cookin.club/recipes/vietnamese-chicken-salad
- Prep
- 15 minutes
- Servings
- 3
Ingredients
For 3 servings
Salad
Dressing
Finishing
Equipment
- Jar
- Very large bowl
Instructions
Step 1: Shake the dressing ingredients in a jar. Set aside for 10 minutes to let the flavours meld.
Step 2: Place all the salad ingredients in a very large bowl. Pour over half the dressing and toss well. Set aside for 5 minutes so the vegetables soften slightly and become more slaw-like.
Step 3: Just before serving, toss again and add most of the remaining dressing. Taste, then add more dressing if you like.
Step 4: Serve sprinkled with plenty of peanuts.
Notes
Variations and make-ahead
Use light or all-purpose soy sauce in place of the fish sauce, or vegetable, grapeseed or peanut oil instead of canola oil.
Cashews, sunflower seeds or pepitas can replace the peanuts.
For a cabbage alternative, use iceberg lettuce and serve immediately without the five-minute rest. Green cabbage also works; toss it with some dressing and let it wilt for about 30 minutes before adding the remaining ingredients.
To make the salad ahead, chop the ingredients and add the dressing just before serving. The dressed cabbage wilts and releases water during storage.
Leave out the chicken to serve the salad as a side.
Nutrition per serving
- Calories
- 440 kcal
- Fat
- 29 g
- Saturated fat
- 4 g
- Carbohydrates
- 21 g
- Sugar
- 10 g
- Fiber
- 6 g
- Protein
- 28 g
- Sodium
- 1,230 mg
- Cholesterol
- 56 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This slaw-style chicken salad brings together crunchy cabbage and vegetables, fresh mint and coriander, and a tangy Vietnamese-inspired dressing. Roasted peanuts add a savory crunch.
Cut the chicken into thin batons so it blends into the shredded vegetables. Pack the mint and coriander leaves tightly when measuring, and don’t skimp on the herbs or peanuts.
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