Description
How to make Vietnamese chicken salad with fresh herbs, crispy vegetables, and tangy lime dressing that delivers incredible flavor in every bite.
Ingredients
Scale
Chicken and Base
- 2 boneless chicken breasts, about 1 pound
- 4 cups napa cabbage, thinly sliced
- 2 cups purple cabbage, shredded
- 1 large carrot, julienned
- 1 bell pepper, thinly sliced
Fresh Herbs and Aromatics
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves
- 3 green onions, sliced diagonally
- 1/4 cup roasted peanuts, crushed
Tangy Lime Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 Thai chili, minced (optional)
Instructions
- Poach Chicken: Bring water to gentle simmer, add chicken breasts and cook 12-15 minutes until internal temperature reaches 165°F. Let cool completely before shredding into bite-sized pieces.
- Prep Vegetables: Slice both cabbages thinly, julienne carrot into matchsticks, and slice bell pepper into thin strips. Keep everything uniform for the best texture and appearance.
- Prepare Herbs: Gently tear mint and basil leaves by hand, roughly chop cilantro, and slice green onions diagonally. Handle herbs gently to prevent bruising and bitter flavors.
- Make Dressing: Whisk lime juice, fish sauce, rice vinegar, brown sugar, minced garlic, and chili until sugar completely dissolves. Taste and adjust sweetness or saltiness as needed.
- Combine Salad: Toss shredded chicken with half the dressing in large bowl. Add all vegetables and herbs, then drizzle remaining dressing and toss gently but thoroughly.
- Final Assembly: Let salad rest 10 minutes for flavors to meld, then taste and adjust seasoning. Top with crushed peanuts just before serving to maintain crunch.
- Serve Fresh: Serve immediately for the crispiest texture, or chill up to 2 hours. Give it a final toss before plating and garnish with extra herbs.
Notes
- Don’t overdress the salad or vegetables become soggy and lose their crisp texture.
- Store leftover dressing separately in refrigerate for up to 1 week for future salads.
- Substitute regular basil for Thai basil if needed, though flavor will be slightly different.
- Add peanuts just before serving to maintain their satisfying crunch and prevent sogginess.
- Taste and adjust dressing balance before mixing; fish sauce saltiness varies between brands significantly.
Allergy Information: Fish, Peanuts
Nutrition
- Calories: 285 calories
- Fat: 8g
- Carbohydrates: 18g
- Protein: 32g