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–+ servings
A large bowl of colorful salad with shredded chicken, sliced cucumbers, red peppers, herbs, peanuts, and rice, topped with a creamy dressing and served with tongs. Lime, sesame seeds, and greens are in small bowls nearby.

Vietnamese Chicken Salad

This gorgeous VietnameseChicken Salad is a show stopping crowd pleaser. So full of yummy crunchy veggies and juicy perfectly poached chicken!
Author: Nick Makrides
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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Course Salad
Cuisine Vietnamese
Servings 4
Calories 364 kcal

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

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 | Carbohydrates: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
Keyword Chicken, Healthy, Salad, Vietnamese
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