Vietnamese Chicken Salad
This gorgeous Vietnamese Chicken Salad is a show stopping crowd pleaser. So full of yummy crunchy veggies like wombok cabbage, carrot, red onion, cucumber and capsicum, all coated in a deliciously tangy and sweet Vietnamese salad dressing. It has my juicy and no-fuss perfectly poached chicken in it and is topped with crispy salted peanuts and fried shallots. I told you it was a stunner!
This is why I love this Vietnamese Chicken Salad!
I love how deliciously crisp, sweet and sour this salad is. Plus this falls under the category of salads that can be a main meal! It’s easy to put together, it’s healthy and nutritious. And it still tastes amazing!
What does this Vietnamese Chicken Salad taste like?
I’d have to say one of my favourite things about this Vietnamese Chicken Salad is how delicious it is. I mean, it looks pretty but it also tastes amazing. Juicy chicken, sweet and sour salad dressing and lots of yummy crispy veggies! I also love the salted peanuts, and I personally love the saltiness, so I add a little extra than the recipe says. But I just made the measurement a little conservative in the finished recipe for those who aren’t as salt obsessed as I am!
What are the ingredients I need?
Salad Ingredients
Poached Chicken – I have an excellent perfectly poached chicken recipe that is perfect for this salad. You fill a deep pot with water and bring it to a boil. Add two bay leaves, lemon slices and lemongrass along with two chicken breasts and cover it with a lid. Let it sit for 20 minutes and its cooked! I would recommend letting the chicken come to room temp before adding to the salad as it can make the veggies a little soft. Although adding it when it’s warm would be ok.
Wombok Cabbage – is a Chinese cabbage that has a sweet and mild flavour. Alternatively, you can use cabbage. Purple cabbage would add colour!
Carrot – grated.
Cucumber – I use Lebanese cucumbers. But English or continental will work too.
Capsicum – I used red, but you can use any colour you like.
Red onion – or brown.
Mint – I used regular mint, but Vietnamese mint would work really well too!
Coriander – this is optional. I know some people don’t like it.
Garlic – freshly minced is always best!
Chilli – bridseye. Thinly sliced. I’m not a fan of chilli, I don’t like spicy food so I didn’t add it.
Salad Dressing
Lime – just the juice is needed here!
Fish Sauce – This is a really salty liquid sauce. Don’t be tempted to add too much. It’s really, really salty.
Vegetable oil – or sunflower oil.
White rice vinegar – Or regular white vinegar.
Brown sugar – Dark or light will work here.
Salted peanuts – I like the saltiness these give, but if you don’t you can just use roasted peanuts.
Sesame seeds – I used a mixture of black and white sesame seeds.
Fried shallots – this is optional, but it adds extra crunch. These can be found in the Asian isle of your supermarket.
Let’s go through each step.
Salad Dressing
- Add all of the ingredients into a jar.
- Put the lid on and shake. Alternatively, you can add to a jug and whisk to combine.
To assemble
- Add the wombok cabbage, carrot, cucumbers, capsicum, red onion, mint, coriander and garlic (thinly sliced chilli is optional) to a large mixing bowl.
- Mix using tongs.
- Add the dressing, and half the sliced poached chicken.
- Mix to combine.
- Top with more chicken, salted peanuts, sesame seeds, fried shallots and mint leaves.
My Top Tips!
Storage
This can be stored in an airtight container in the fridge for up to three days. I would recommend not dressing it or adding the chicken until right before serving as the veggies can go soggy.
Poached Chicken
I have an excellent perfectly poached chicken recipe that is perfect for this salad. You fill a deep pot with water and bring it to a boil. Add two bay leaves, lemon slices and lemongrass along with two chicken breasts and cover it with a lid. Let it sit for 20 minutes and its cooked! I would recommend letting the chicken come to room temp before adding to the salad as it can make the veggies a little soft. Although adding it when it’s warm would be ok.
Other Healthy Recipes You Might Like!
- Greek Salad
- Oven Baked Fish Fingers
- Smoked Salmon Quiche
- Healthy Chicken Caesar Salad
- Perfectly Poached Chicken
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Vietnamese Chicken Salad
This gorgeous VietnameseChicken Salad is a show stopping crowd pleaser. So full of yummy crunchy veggies and juicy perfectly poached chicken!
Serves 4
Ingredients
Salad
- 2 / 450 g chicken breast fillets, poached (see notes)
- 1/2 wombok, shredded
- 1 carrot, grated
- 3 cucumbers, de-seeded and sliced
- 1 capsicum, thinly sliced
- 1/4 red onion, thinly sliced
- 1 bunch mint, finely chopped
- 1 bunch coriander, finely chopped
- 1 garlic clove, thinly sliced
- 1 red chilli, bridseye thinly sliced, optional
Salad Dressing
- 2 limes, juiced
- 2 tbsp fish sauce
- 1/4 cup / 60 ml vegetable oil
- 2 tbsp white rice vinegar
- 1 garlic clove
- 2 tbsp brown sugar
Toppings
- 1 cup / 200 g salted peanuts, chopped
- Sesame seeds
- Fried shallots
- Mint leaves to sprinkle
Learn How To Make it! [VIDEO]
Instructions
Salad Dressing
- Add all of the ingredients into a jar, put the lid on and shake. Alternatively, you can add to a jug and whisk to combine.
To assemble
- Add the wombok, carrot, cucumbers, capsicum, red onion, mint, coriander and garlic (thinly sliced chilli is optional) to a large mixing bowl. Mix using tongs. Add the dressing, and half the sliced poached chicken. Mix to combine. Top with more chicken, salted peanuts, sesame seeds, fried shallots and mint leaves.
Notes
Storage
This can be stored in an airtight container in the fridge for up to three days. I would recommend not dressing it or adding the chicken until right before serving as the veggies can go soggy.
Poached Chicken
I have an excellent perfectly poached chicken recipe that is perfect for this salad. You fill a deep pot with water and bring it to a boil. Add two bay leaves, lemon slices and lemongrass along with two chicken breasts and cover it with a lid. Let it sit for 20 minutes and its cooked! I would recommend letting the chicken come to room temp before adding to the salad as it can make the veggies a little soft. Although adding it when it’s warm would be ok.
Nutrition
Calories : 364kcal
Carbonhydrates: 26g
Protein: 25g
Fat: 20g
Saturated Fat: 3g
Polyunsaturated Fat: 7g
Monounsaturated Fat : 9g
Trans Fat : 1g
Cholesterol: 36mg
Sodium: 950mg
Potassium : 1030mg
Fiber: 7g
Sugar : 13g
Vitamin A: 3783IU
Vitamin C: 74mg
Calcium: 104mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
previous post