Light and full of vibrant fresh flavors, this Vietnamese-inspired chicken salad with crunchy cabbage, shredded carrots, fresh herbs and a spicy fresh lime dressing is the perfect summer meal. If you keep it super simple by using a rotisserie chicken, you’ll have dinner on the table in 20 minutes flat!
For the dressing
1/4 cup sunflower or other neutral cooking oil
2 Tbs. honey
2 Tbs. lime juice
2 Tbs. rice vinegar
1 to 2 Tbs. fish sauce, such as Red Boat brand
1 garlic clove, chopped
1/4 tsp. crushed red pepper flakes
For the Salad
4 cups finely shredded green cabbage (from 1/2 small head)
2 carrots, finely shredded
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped mint
3 cups sliced or shredded cooked chicken
Make the dressing: In a small jar with a tight-fitting lid or mini food processor, combine the oil, honey, lime juice, vinegar, fish sauce, garlic and hot pepper flakes and process or shake vigorously until well blended. Set aside.
Make the salad: In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add enough of the dressing to coat lightly. Serve the chicken salad with rice, if desired. Garnish with peanuts and lime wedges, and serve with any additional dressing on the side.
Keywords: vietnamese chicken salad