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.
If you love the flavors of Vietnam as much as I do, be sure and try my Vietnamese Zoodle Salad and the rich and creamy Vietnamese Coffee Ice Cream.
Instructions
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
Recipe
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Vietnamese Chicken Salad
Ingredients
- 3 cups chicken cooked, shredded
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- ½ teaspoon black pepper
- ¾ cup red onions very thinly sliced
- ½ cup mint cilantro, or basil (I used mint)
- 4 cups cabbage finely shredded
- ¾ cup carrots finely shredded
- 3 tablespoons peanuts roasted and salted, chopped
Instructions
- 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.
Pandre says
This was a winner! I had every ingredient except for red onion. But I did have a shallot. When I cut it open I realized it would be too strong raw in the salad so I fried up the shallot slivers in oil, drained and salted them and sprinkled the crispy bits on top of the salad. Wow. I'm sure even without the shallot it would have been great, but those little flavor bombs were the cherry on top. [chef's kiss]
Tilly says
I'm a toss up between Thai and Vietnamese food as well! Love all the freshness in this salad!
camila says
Ok. this looks way too delicious!!! I am drooling over this Vietnamese chicken!!
Iryna Bychkiv says
I have never made Vietnamese recipes before but this salad sure looks delicious. I'm sure even my picky husband (who's not into exotic flavors) would like it.
Danielle Howard says
This looks so lovely and healthy! I love the vibrant colors!
Britt | Sweet Tea and Thyme says
My best friend in high school's mom made something like this for us all the time! Love it, great recipe!
Lou Lou Girls says
This looks so amazing! I can’t wait to try it. Pinned and tweeted! Thanks for being a part of our party. I hope to see you, tonight at 7 pm. Lou Lou Girls
Amber | Caleigh's Kitchen says
What a beautiful salad! It sounds delicious! I love the addition of mint!
Thanks for sharing on Try a Bite Tuesday Link Party! Hope to see you back next week!
Bre says
Anything with peanuts, I'm all over. This looks fantastic and will be a perfect summer dinner. Thanks for sharing!
Ashley @ Big Flavors from a Tiny Kitchen says
Love the addition of fresh mint here! This salad looks absolutely fabulous, Pam!
Liz says
Yum- thank you Pam and have a great day!
allie @ Through Her Looking Glass says
Dear Pam - What a great new use for the overabundance of mint in my garden! I also loved learning about your daughters from Vietnam. I make mint extract too, but I've never frozen mint! Love learning new things, thank you Pam!
Rebecca @ Strength and Sunshine says
Okay, this looks and sounds super awesome! I love loading in fresh herbs too...just brings a dish to the next level!