Crunchy Vietnamese Chicken Salad

Bowl of Vietnamese Chicken Salad with chopsticks

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Crunchy Vietnamese Chicken Salad

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!

Prep Time20

Total Time20

Course: Chicken and turkey, Salads

Cuisine: Asian-American

Servings: servings

Calories: 441kcal

Author: Kathy Kingsley

Ingredients

For the dressing

¼ 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
¼ tsp. crushed red pepper flakes

For the Salad

4 cups finely shredded green cabbage from ½ small head
2 carrots finely shredded
½ small red onion thinly sliced
¼ cup coarsely chopped cilantro
¼ cup coarsely chopped mint
3 cups sliced or shredded cooked chicken
3 Tbs. coarsely chopped unsalted roasted peanuts
Rice cooked and cooled, for serving
Lime wedges for serving

Instructions

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.

Notes

Try this other chicken recipe:
Easy Crispy Chicken Parmesan

Nutrition