Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad

Serves 4

This chicken salad is loaded with the bright, fresh flavors of Vietnamese cuisine. Leftovers can be turned into fresh spring rolls for a quick and easy snack.


  • Dressing:
  • 3 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 2 tsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp shallot, minced
  • 1 tsp garlic, minced
  • 1 tsp sugar
  • 1/3 cup vegetable oil
  • Salad:
  • 2 cups shredded rotisserie chicken
  • 4 cups shredded savoy cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup red bell pepper, thinly sliced
  • 1 serrano chile, seeded and cut crosswise into thin slices
  • 1/4 cup cilantro, chopped
  • 2 Tbsp fresh mint, chopped
  • Salt
  • 1/2 cup roasted peanuts, chopped


  1. In a small bowl, whisk together dressing ingredients.
  2. To a large bowl, add chicken, cabbage, carrot, bell pepper, chile, and herbs. Drizzle with dressing and toss with tongs. Taste and season with salt.
  3. Transfer to a large serving bowl, garnish with peanuts, and serve.


Amount Per Serving (based on 4 servings)
Calories: 440
Fat: 35 g
Saturated Fat: 6 g
Cholesterol: 75 mg
Sodium: 950 mg
Carbohydrates: 12 g
Fiber: 5 g
Sugar: 5 g
Protein: 27 g
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Ratings and Reviews

“Our family begs for this salad!!”
“Quick and easy weeknight recipe full of wonderful flavors!!”
“Great salad! fresh clean flavors and filling but light.”

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