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Vietnamese Chicken Salad

Quick Vietnamese Chicken Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded cooked chicken
  • 3 cups finely shredded green cabbage
  • 1 large carrot, julienned or shredded
  • ½ small red onion, very thinly sliced
  • ½ cup fresh mint leaves, roughly torn
  • ½ cup fresh cilantro leaves, roughly chopped
  • ¼ cup roasted peanuts, roughly chopped
  • 2 tablespoons fried shallots (optional)
  • 1 fresh Thai bird chili, thinly sliced (use ½ red Fresno chili for less heat)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 small garlic clove, minced
  • 2 tablespoons water

Method
 

  1. Poach 2 boneless, skinless chicken breasts in gently simmering water for 10 to 12 minutes, until the internal temperature reaches 165°F (74°C). Let cool slightly, then shred with two forks.
  2. Whisk together the lime juice, fish sauce, sugar, garlic, half the sliced chili, and water until the sugar dissolves, about 30 seconds. Taste and adjust.
  3. In a large bowl, combine the cabbage, carrot, drained red onion, most of the mint and cilantro, the shredded chicken, and half the peanuts and fried shallots. Pour the dressing over and toss well for about 1 minute. Let the salad rest for 5 minutes.
  4. Pile the salad onto a platter, scatter the remaining peanuts, shallots, mint, cilantro, and chili on top, and serve right away.

Notes

Use shredded rotisserie chicken to drop the total time to about 15 minutes. If making ahead, poach and shred the chicken and whisk the dressing the night before, then toss just before serving for the best crunch.