Vietnamese Chicken Salad Recipe
Make Vietnamese Chicken Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing and Garnish
Method
Prep and chicken
- 1
Poach or simmer the 2 cups of chicken until fully cooked, then shred into bite-sized pieces.
- 2
Prepare vegetables: shred the 4 cups green cabbage, slice 1 cup carrots into matchsticks, thinly slice 1 cup cucumber, and thinly slice 0.5 cup red onion. Roughly chop 0.25 cup cilantro and 0.25 cup mint.
Dressing
- 3
In a small bowl, whisk together 3 tbs fish sauce, 2 tbs lime juice, 2 tsp sugar, 1 tbs water, 1 tsp minced garlic, and 0.25 tsp red chili until sugar dissolves.
Assemble
- 4
In a large salad bowl, combine shredded chicken, shredded cabbage, carrots, cucumber, red onion, cilantro, and mint.
- 5
Pour the dressing over the salad and toss to coat everything evenly.
- 6
Let the salad rest for 5 minutes to let the flavors meld.
Garnish and serve
- 7
Sprinkle 0.25 cup roasted peanuts and 2 tbs fried shallots over the salad.
- 8
Taste and adjust with more fish sauce or lime juice if desired. Serve immediately or chill briefly before serving.
