Vietnamese Chicken Salad

READY IN: 30mins
Recipe by Kate in Katoomba

Easy to prepare and a flavour explosion. One of my all time favourites.

Top Review by mianbao

This is very good! I substituted some red onion for the shallots and used rice vinegar for the dressing. I used the full amount of fish sauce and didn't need any extra salt. I completed the recipe up to (but not including) the chili, tasted it and found it good. After that I deviated widely from the recipe because I wanted to recreate a salad I used to have at a long since closed restaurant. So, I chopped up about 1/2 cup each of zhacai and kimchi, and added them to the mix. I decided to eat the salad on a bed of finely shredded cabbage, with a garnish of avocado and tomato. It's yummy. Thank you for sharing this recipe with us.

Ingredients Nutrition


  1. Poach the chicken in simmering salted water for 20 minutes, then drain and leave to cool.
  2. Cut the carrot into 10cm sections, finely slice lengthways and then cut into matchsticks.
  3. Mix the vinegar or lime juice with the sugar, garlic, salt and pepper, toss with the sliced shallots and carrot and set aside for 10 minutes.
  4. Roughly shred the chicken.
  5. Cut the cucumber in half lengthwise and finely slice.
  6. Combine the chicken, cucumber, sesame oil, fish sauce, mint and chilli with the shallots, carrots and their dressing, and toss lightly.
  7. Roughly crush the peanuts and scatter over the top.
  8. Serve with the lime wedges.

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