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    You are in: Home / Recipes / Vietnamese Chicken Salad Recipe
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    Vietnamese Chicken Salad

    Vietnamese Chicken Salad. Photo by Vicki in CT

    1/1 Photo of Vietnamese Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    45 mins

    25 mins

    Kirstin in the Couv's Note:

    This is the perfect entree salad in my opinion! Once you make it the first time, you will want it again and again! It is very crisp, clean and fresh tasting. Although there are a lot of ingredients, it is very simple and foolproof to prepare. I always buy a precooked whole chicken at the market to use for this salad. Makes it perfect for a summer get-together!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Salt, pepper and roast chicken breasts at 400 until done.
    2. 2
      Cool.
    3. 3
      Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
    4. 4
      Set aside.
    5. 5
      Remove chicken meat from bones and slice each breast thinly on the bias.
    6. 6
      In a medium bowl, toss together cabbage, mint, and cilantro.
    7. 7
      Add 1/2 of the dressing and toss.
    8. 8
      Place on a large platter or 4 individual platters.
    9. 9
      Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
    10. 10
      Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on March 15, 2006

      55

      This was excellent! I was initially a bit sceptical about the combination of some of the ingredients but they really worked well together with the yummy marinade. It didn't take me as long as indicated to make this, I think because I cut the chicken into strips before roasting it, so it baked faster. This is very good but very hot and spicy as well. If you aren't a big spice fan, I'd recommend deseeding the chilies before you mix up the dressing or even just leave them out entirely. The recipe has lots of flavour regardless. Since I first made this I've returned to the recipe many times and have made it as well with salmon in a teriyaki sauce on top.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2002

      55

      This is absolutely luscious. What a combo of textures and flavors! I cut back on the oil by 3/4, but added a bit of xanthan gum to thicken the dressing. Never tried it before, but it works great. Dieting (boo hoo) never tasted so good. Don't leave out the peanuts! They really add that final coup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2002

      45

      It's a nice, light salad with different textures, but I would try going light with the peanut oil, so that I could cut down w/the calories and such. For additional flavors, I bought shrimp chips that were already prepared at my Asian store to indulge along w/the salad! Very yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Vietnamese Chicken Salad

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.5
     
    Calories from Fat 372
    66%
    Total Fat 41.3 g
    63%
    Saturated Fat 7.3 g
    36%
    Cholesterol 46.4 mg
    15%
    Sodium 1695.6 mg
    70%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 4.8 g
    19%
    Sugars 16.4 g
    65%
    Protein 24.2 g
    48%

    The following items or measurements are not included:

    chili-garlic sauce

    rice wine vinegar

    savoy cabbage

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