Name: Vietnamese Chicken Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 2 cups Napa cabbage, shredded; 1/2 cup carrots, julienned; 1/4 cup red bell pepper, thinly sliced; 1/4 cup green beans, blanched; 1/4 cup cilantro leaves, chopped; 1/4 cup mint leaves, chopped; 1/4 cup roasted unsalted peanuts, chopped; 2 cups cooked chicken breast, shredded; 4 tablespoons lime juice; 2 tablespoons fish sauce; 2 cloves garlic, minced; 2 tablespoons rice vinegar; 1 teaspoon honey or sugar; 1-2 fresh chilies, finely chopped (adjust to taste); 2 tablespoons neutral oil (e.g. canola or sunflower oil); Salt to taste; Water as needed to thin the dressing

Description

A bold and vibrant salad with tender chicken, crisp vegetables, and a tangy nuoc cham dressing. This quick and flavorful dish brings a taste of Vietnam to your table in under 20 minutes, perfect for busy weeknights or family meals.

Ingredients

Scale

2 cups Napa cabbage, shredded
1/2 cup carrots, julienned
1/4 cup red bell pepper, thinly sliced
1/4 cup green beans, blanched
1/4 cup cilantro leaves, chopped
1/4 cup mint leaves, chopped
1/4 cup roasted unsalted peanuts, chopped
2 cups cooked chicken breast, shredded
4 tablespoons lime juice
2 tablespoons fish sauce
2 cloves garlic, minced
2 tablespoons rice vinegar
1 teaspoon honey or sugar
1–2 fresh chilies, finely chopped (adjust to taste)
2 tablespoons neutral oil (e.g. canola or sunflower oil)
Salt to taste
Water as needed to thin the dressing

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Instructions

In a large bowl, combine the shredded cabbage, julienned carrots, sliced bell pepper, and blanched green beans.
In a small bowl, whisk together lime juice, fish sauce, garlic, rice vinegar, honey or sugar, and chopped chili to make the nuoc cham dressing.
Slowly drizzle in neutral oil while whisking to emulsify the dressing. Add salt and water as needed to achieve a tangy, slightly loose consistency.
Add chopped cilantro, mint, and chopped nuts to the vegetable bowl.
Mix in the shredded chicken and pour the dressing over the salad. Toss everything together until well combined and ingredients are evenly coated.
Taste and adjust seasoning if needed. Serve immediately.

Notes

Use rotisserie chicken for convenience.
Add extra lime wedges on the side for an extra zing.
This salad tastes even better if prepared ahead and refrigerated for 15-30 minutes for flavors to meld.
For a vegan version, substitute chicken with grilled tofu and skip the fish sauce (use soy sauce or tamari with a splash of lemon for umami).

Prep Time: 15
Cook Time: 5
Category: Dinner
Method: Tossing/Blanching
Cuisine: Vietnamese

Nutrition

Serving Size: 1 serving (around 1/4 of the total salad)
Calories: 320
Sugar: 8g
Sodium: 750mg
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 18g
Fiber: 4g
Protein: 26g
Cholesterol: 75mg