15 Reviews

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.

6 people found this helpful. Was it helpful to you? [Yes] [No]
Sackville March 15, 2006

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.

6 people found this helpful. Was it helpful to you? [Yes] [No]
Marietta Mary Lou October 20, 2002

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!

5 people found this helpful. Was it helpful to you? [Yes] [No]
Vanfolken July 14, 2002

This was quite good. I decreased the sugar, fish sauce and oil in the dressing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Maito December 24, 2009

Great salad.I have been making this for years and am glad to see it posted here.I find the dressing too tart as written,so now I skip the vinegar and increase the sugar a bit.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Saguaro May 21, 2008

Fantastic salad with plenty crunchynes and flavours!

0 people found this helpful. Was it helpful to you? [Yes] [No]
rosslare February 23, 2008

We really liked the dressing and vegetables. A little too much cabbage for our taste so next time will do a salad/cabbage mix. We used leftover grilled chicken. Definitely will make again. Thank you for sharing a terrific recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Vicki in CT May 15, 2007

Very good, crisp & crunchy salad. I use "Rainbow Slaw" which is a mix of cabbage, carrots & broccoli. For the chili, I used a Thai Green Chili. Cooked the chicken breasts for 35 minutes at 350 with just a little salt and pepper. All of this can be prepped the night before to make it easier.

0 people found this helpful. Was it helpful to you? [Yes] [No]
BerrySweet April 20, 2007

This is really delicious! I pounded flat and then marinated 4 skinless boneless chicken breasts in the dressing, before grilling them. Very good. The only mistake for me was in not slicing the cabbage thin enough. Next time!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lisa in Cali August 28, 2006
Vietnamese Chicken Salad