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–+ servings
Vietnamese Chicken Salad

Vibrant Vietnamese Chicken Salad for a Fresh Dinner Twist

This vibrant Vietnamese Chicken Salad is a quick and delicious dish perfect for any meal, combining fresh ingredients and a flavorful dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups finely shredded napa cabbage
  • 2 cups cooked shredded chicken rotisserie chicken works well
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion soak in water to reduce bite
  • 1/2 cup fresh mint basil can be used as substitute
  • 1/2 cup fresh cilantro omit if not a fan
  • 1/4 cup chopped roasted peanuts or cashews for paleo
For the Dressing
  • 2 pieces fresh limes juiced
  • 3 tablespoons water to adjust consistency
  • 2 tablespoons honey maple syrup for vegan option
  • 3 tablespoons fish sauce soy sauce for vegetarian alternative
  • 1 tablespoon chili garlic sauce adjust based on spice tolerance

Equipment

  • large bowl
  • small mixing bowl
  • Whisk

Method
 

Preparation
  1. In a large bowl, combine the napa cabbage, chicken, carrots, red onion, and mint. Toss until mixed evenly.
  2. In a small mixing bowl, whisk together lime juice, water, honey, fish sauce, and chili garlic sauce until smooth.
  3. Pour the dressing over the salad and toss gently to ensure all ingredients are well-coated.
  4. Transfer to a serving plate and sprinkle with chopped peanuts. Serve immediately or refrigerate for up to 30 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 40mgCalcium: 70mgIron: 2mg

Notes

Add the dressing just before serving to maintain crispness. Store leftovers without dressing in an airtight container for up to 4-5 days.

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