Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad Recipe

How To Make Vietnamese Chicken Salad

Enjoy refreshing, tangy, and spicy flavors all in one dish with this loaded chicken salad! Whip up a delectable in just under 30 minutes.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 1lbchicken breast,boneless
  • 1cupchicken broth,canned, low sodium
  • 4scallions,including green tops
  • ½tspsalt
  • lbsgreen cabbage,(about ½ head)
  • 3carrots
  • 6tbspfresh mint,and/or cilantro, chopped, optional
  • ¼cuplime juice,(from about 2 limes)
  • ¼cupsoy sauce,or Asian fish sauce, nam pla or nuoc mam
  • 4tspsugar
  • ¼tspred pepper flakes,dried
  • ¼cuppeanuts,chopped


  1. Cut each chicken breast into five diagonal strips.

  2. In a medium saucepan, combine the broth, ¼ of the scallions and ¼ teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes.

  3. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.

  4. In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots and 4 tablespoons of the herbs.

  5. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes and the remaining ¼ teaspoon of salt.

  6. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons of chopped herbs and the peanuts.

  7. Serve and enjoy!


  • Calories: 359.78kcal
  • Fat: 16.15g
  • Saturated Fat: 3.88g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 6.96g
  • Polyunsaturated Fat: 3.94g
  • Carbohydrates: 24.31g
  • Fiber: 6.77g
  • Sugar: 12.96g
  • Protein: 31.67g
  • Cholesterol: 74.37mg
  • Sodium: 1096.77mg
  • Calcium: 129.72mg
  • Potassium: 932.75mg
  • Iron: 3.67mg
  • Vitamin A: 442.71µg
  • Vitamin C: 63.21mg
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