Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1)); 6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2)); 1/2 red onion (, very finely sliced (so it's floppy)); 1 red capsicum / bell pepper (, finely sliced into thin batons); 2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber)); 1 large carrot (, peeled then julienned (I use a shredder)); 1 large chilli (, deseeded then julienned, optional (Note 3)); 1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4)); 1 cup (tightly packed) coriander/cilantro leaves ((Note 4)); 2 tbsp lime juice; 2 tbsp rice vinegar; 1/4 cup fish sauce ((sub light or all purpose soy sauce)); 1/4 cup canola oil ((or vegetable, grapeseed, peanut)); 1 tbsp white sugar; 1 large garlic clove (, very finely minced); 2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3)); 1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

Instructions

Prep:15min

Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.

Updated at: Fri, 02 Oct 2026 10:03:37 GMT