Crunchy Vietnamese Chicken Salad

The crispy crunch of the vegetables paired with the tender, juicy chicken creates a perfect harmony of textures in every bite. The shredded carrots and cabbage offer a satisfying crunch, while the chicken, marinated in a mix of fish sauce, garlic, and lime, adds a savory depth that perfectly balances the freshness of the veggies. As you toss everything together, the vibrant colors alone make the salad feel like a celebration of flavors. The tangy dressing made with lime, sugar, and a touch of chili brings everything to life, brightening up each ingredient and adding just the right amount of zing. It’s the kind of dish that feels light yet satisfying, the perfect combination of fresh and flavorful. Every time I make this, I can’t help but sneak a few bites straight from the bowl before serving. It’s one of those recipes that’s hard not to devour immediately!

Key Ingredients in Crunchy Vietnamese Chicken Salad

Each ingredient in this salad plays an important role in creating that perfect balance of freshness, crunch, and savory goodness. Let’s break down these key players that come together to make this salad irresistible!

• Shredded cabbage: The base of the salad, providing that satisfying crunch and a mild, slightly sweet flavor that complements the tangy dressing.
• Shredded carrots: These add vibrant color and a natural sweetness that contrasts beautifully with the savory elements of the dish.
• Fresh cilantro leaves: A must-have for that burst of herby freshness. The cilantro brightens the entire salad with its citrusy flavor.
• Fresh mint leaves: Offering a cool and refreshing note, mint gives the salad an added layer of freshness that pairs perfectly with the other herbs and spices.
• Roasted peanuts, chopped: They bring an irresistible crunch and a nutty flavor that adds depth and texture to every bite.
• Sesame seeds: These tiny seeds provide a subtle toasted flavor and a delicate crunch, enhancing the salad’s overall texture.
• Rice vinegar: The tangy, slightly sweet acidity of rice vinegar helps to balance out the richness of the chicken and dressing, giving the salad a refreshing lift.
• Fish sauce: A key ingredient in Vietnamese cooking, fish sauce adds that savory, umami kick that brings everything together with its salty depth.
• Lime juice: Fresh lime juice is essential for its sharp acidity and bright flavor, adding a citrusy zing that ties all the ingredients together.
• Sugar: A touch of sweetness helps to mellow out the acidity and balance the savory flavors, making the dressing perfectly harmonious.
• Garlic, minced: Adding aromatic richness and a little bit of bite, garlic enhances the savory depth of the dressing and brings everything to life.
• Red chili, thinly sliced: The chili adds just the right amount of heat, giving the salad an exciting kick without overpowering the other flavors.
• Chicken breasts, cooked and shredded: The star of the salad! Tender, juicy chicken adds protein and a savory backbone, soaking up all the delicious flavors of the dressing.
• Vegetable oil: Used to help cook the chicken and create a rich, smooth texture for the dressing. It allows all the flavors to meld together seamlessly.
• Soy sauce: A dash of soy sauce deepens the umami flavors and brings a savory richness to the dish that complements the fish sauce.

How to Make Crunchy Vietnamese Chicken Salad

Serving Suggestions for Crunchy Vietnamese Chicken Salad

1. As a Light Dinner: This salad is perfect for a refreshing, healthy dinner. Serve it on a warm evening when you want something light yet satisfying. The crunch of the veggies and the savory chicken make it a filling meal without being heavy. Pair it with a chilled glass of white wine or iced tea for an extra touch of relaxation!

2. As a Side to Grilled Meat: If you’re grilling some chicken, pork, or shrimp, this salad makes the perfect side dish. The fresh flavors and crunchy texture complement the smoky, charred notes of grilled meats, creating a vibrant balance on your plate. It’s like the perfect harmony of summer on a platter!

3. In Lettuce Wraps: For a fun twist, spoon the salad into crisp lettuce leaves, like butter lettuce or iceberg, and serve it as a handheld snack or appetizer. The crunchy lettuce wraps add an extra layer of freshness, and it’s a great way to serve it at a party or as a healthy snack for your next gathering. Each bite feels like a little burst of flavor and fun!

How to Store Crunchy Vietnamese Chicken Salad

If you find yourself with leftover Crunchy Vietnamese Chicken Salad (which, let’s be honest, rarely happens in my kitchen), don’t worry—you can store it and still enjoy those vibrant flavors! To keep the salad fresh, it’s important to separate the components before storing. The veggies and herbs, once dressed, can lose their crispness and become soggy, so it’s best to store the dressing and salad ingredients separately.

Start by placing the dressing in a small container with a tight-fitting lid. It’ll keep well in the fridge for up to a week, so you can easily reuse it for another batch of salad or even drizzle it over grilled vegetables or rice bowls. The shredded chicken can also be stored in an airtight container in the fridge for 3-4 days. As for the veggies and herbs, store them in a separate container with a lid, but I recommend using them within a day or two to enjoy their crunch at its best.

When you’re ready to eat, simply toss the chicken, veggies, and dressing together. If you’re storing the salad for a longer time, you might want to wait until you’re about to serve to add the roasted peanuts and sesame seeds—they’ll keep their crunchiness this way! This method ensures that your salad stays fresh, crisp, and as flavorful as when you first made it.

Conclusion

And there you have it—a crunchy, vibrant, and utterly delicious Vietnamese Chicken Salad that’s bound to become a staple in your kitchen. From the crisp vegetables to the tender chicken, every bite is packed with flavor, texture, and just the right amount of zing. The best part? You can enjoy it as a light dinner, a side dish to your grilled favorites, or even as a fun lettuce wrap appetizer. It’s the kind of dish that makes you feel good, inside and out, every time you take a bite.

I hope you give this recipe a try and fall in love with it just as much as I have. If you do make it, I’d love to hear how it turned out for you! Any feedback, questions, or thoughts? Feel free to share them with me—I’m always excited to hear about your cooking adventures. Happy cooking, and may your kitchen be filled with the irresistible aromas of this vibrant salad!

Print Recipe

Crunchy Vietnamese Chicken Salad

Author: Emily Roberts Courses: Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Calories: 450

Description

This vibrant Vietnamese Chicken Salad is a perfect balance of crunchy, fresh, and zesty flavors. Tender chicken, crisp veggies, and aromatic herbs are tossed in a tangy dressing, creating a refreshing, flavorful bite that’ll leave you craving more!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups shredded cabbage

• 1 cup shredded carrots

• ¹⁄₂ cup fresh cilantro leaves

• ¹⁄₄ cup fresh mint leaves

• ¹⁄₄ cup roasted peanuts, chopped

• 2 tablespoons sesame seeds

• ¹⁄₄ cup rice vinegar

• 2 tablespoons fish sauce

• 1 tablespoon lime juice

• 1 tablespoon sugar

• 1 tablespoon garlic, minced

• 1 small red chili, thinly sliced

• 2 chicken breasts, cooked and shredded

• 2 tablespoons vegetable oil

• 1 teaspoon soy sauce

Instructions

1. Heat a pan over medium heat and add the vegetable oil.
2. Once the oil is hot, add the garlic and sauté for about 1 minute until fragrant.
3. Add the shredded chicken to the pan and stir in the soy sauce.
4. Cook the chicken for about 3-4 minutes, allowing it to absorb the soy sauce flavor.
5. Remove the chicken from the pan and set it aside to cool.
6. In a large mixing bowl, combine the shredded cabbage and shredded carrots.
7. Toss the cabbage and carrots together to evenly distribute the ingredients.
8. Add the fresh cilantro and fresh mint leaves to the bowl with the cabbage and carrots.
9. Sprinkle the chopped roasted peanuts and sesame seeds over the vegetables.
10. In a small bowl, whisk together the rice vinegar, fish sauce, lime juice, and sugar until the sugar dissolves completely.
11. Thinly slice the red chili and add it to the bowl with the dressing.
12. Pour the dressing mixture over the salad ingredients in the large mixing bowl.
13. Toss everything together gently to coat the vegetables, herbs, and peanuts with the dressing.
14. Add the cooked and shredded chicken to the bowl and toss again to combine all ingredients.
15. Taste the salad and adjust the seasoning with extra fish sauce or lime juice if desired.
16. Serve immediately for the best crunch, or refrigerate briefly to let the flavors meld before serving.

Note

• For an extra crunchy texture, add fried shallots or crispy noodles as a topping.
• Use rotisserie chicken for a quicker version, or grill the chicken for added flavor.
• For a spicier salad, increase the amount of chili or add chili flakes to the dressing.
• To make the salad gluten-free, ensure the soy sauce is gluten-free or omit it entirely.
• Let the salad sit for 10-15 minutes after tossing to allow the flavors to fully develop.

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