This Vietnamese Chicken Salad is bursting with all the Vietnamese and Thai flavors that you love! Crisp cabbage and lettuce are tossed in a sweet and tangy dressing, with shredded cooked chicken and topped with crunchy toasted peanuts. Use rotisserie chicken and you can have this on the table in under 30 minutes!
Vietnamese and Thai Recipes
If I had to pick my favorite cuisine it would have to be Thai or Vietnamese and not just because I adopted my three daughters from Vietnam. I love the combination of fish sauce, sugar, limes, chili peppers, mint and cilantro that occur either all together or in some form in most of the recipes.
Those flavors are just the epitome of fresh to me. During the summer when my mint plants are flourishing, I try to work in Vietnamese or Thai recipes at least once a week.
Let’s talk about easy it is to make this delicious chicken salad. The hardest part was getting the food processor out of the cabinet!
You begin by making the dressing, with the usual Vietnamese flavors: lime juice (fresh squeezed,) fish sauce – my favorite is Three Crabs Brand, cider vinegar, sugar, salt and pepper. You can optionally add a chili pepper if you like a little heat. You whisk all those ingredients together in a large bowl.
Add your thinly sliced onions to the dressing to let them marinate while you prep the other ingredients. This is a technique that I use any time a recipe calls for raw red onion. In this case, I already had some Quick Pickled Red Onions in the refrigerator, so I just used those.
While the onions are marinating, using a food processor or your mad knife skills, thinly shred the cabbage and carrots and add them to the bowl. Shred the breast meat from a rotisserie chicken, saving the legs, thighs and wings for another use, and add that to the bowl. Chop some mint, basil or cilantro and add to the bowl.
At this point, you can refrigerate it until ready to serve – making it a great make ahead salad! When you are ready to serve, toss the salad and serve it with some chopped roasted peanuts!
Why This Vietnamese Chicken Salad Recipe Works
This chicken salad has the perfect balance of flavors. The cabbage and carrots stay nice and crunchy making it great for a make ahead salad and it’s even better the second day.
It’s a great way to turn two rotisserie chicken breasts into a meal that serves 4.
The flavors all work together beautifully. It’s sweet and tangy.
More Recipes Using Rotisserie Chicken
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Vietnamese Chicken Salad
- 3 cups chicken cooked, shredded
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 3/4 cup red onions very thinly sliced
- 1/2 cup mint cilantro, or basil (I used mint)
- 4 cups cabbage finely shredded
- 3/4 cup carrots finely shredded
- 3 tablespoons peanuts roasted and salted, chopped
- Combine the lime juice, fish sauce, vinegar, sugar and pepper in a large bowl. Stir to dissolve the sugar. Add the thinly sliced onions and push them down so that they are covered by the dressing. Let soak for 25-30 minutes (you may also just pile the rest of the ingredients on the top and store in the refrigerator and toss when ready to serve).
- Add the cabbage, carrots, mint, and chicken to the bowl and toss to coat everything. Serve on plates and top with the peanuts.
- Serve at room temperature or chilled.