Vietnamese Chicken Salad

READY IN: 1hr 10mins
Recipe by Kirstin in the Couv

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!

Top Review by Sackville

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.

Ingredients Nutrition

Directions

  1. Salt, pepper and roast chicken breasts at 400 until done.
  2. Cool.
  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. Set aside.
  5. Remove chicken meat from bones and slice each breast thinly on the bias.
  6. In a medium bowl, toss together cabbage, mint, and cilantro.
  7. Add 1/2 of the dressing and toss.
  8. Place on a large platter or 4 individual platters.
  9. Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
  10. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

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