Vietnamese Chicken Salad

The dressing is what makes this salad! You don't have to adhere to the list of salad ingredients: put in whatever strikes your fancy. I usually grill up extra chicken breasts when we're having grilled chicken and use them to make up the salad for the next day.
- Ready In:
- 30mins
- Serves:
- Units:
7
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ingredients
- 1 boneless skinless chicken breast, grilled
-
DRESSING
- 3⁄4 teaspoon chili paste (sambal oelek works well)
- 1 garlic clove, minced
- 1 1⁄2 tablespoons sugar
- 1 tablespoon rice wine vinegar
- 3 tablespoons lime juice
- 2 tablespoons vietnamese fish sauce
- 3 tablespoons peanut oil (1 Tbsp sesame and 2 Tbsp vegetable oil works well also)
-
SALAD
- 6 cups napa cabbage, shredded
- 1⁄2 cup mint leaf, julienned
- 1⁄2 cup cilantro leaf, julienned, plus more leaves for garnish
- 1 small red onion, thinly sliced
- 1 small seedless cucumber, julienned
- 2 carrots, peeled and julienned
- 1 red bell pepper, julienned
- 1 small fresh hot red chili peppers (optional) or 1 small hot green chili pepper, seeded and finely diced (optional)
- 1⁄3 cup roasted peanuts, roughly chopped
directions
- Thinly slice the grilled chicken breast. Set aside.
- In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
- In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
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RECIPE MADE WITH LOVE BY
@J. Ko
Contributor
@J. Ko
Contributor
"The dressing is what makes this salad! You don't have to adhere to the list of salad ingredients: put in whatever strikes your fancy. I usually grill up extra chicken breasts when we're having grilled chicken and use them to make up the salad for the next day."
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