Description
A vibrant and refreshing Vietnamese Chicken Salad featuring tender cooked chicken, crisp wombok cabbage, fresh herbs, and a tangy, flavorful dressing made with lime juice, fish sauce, and chili. This light and healthy salad is perfect as a wholesome lunch or a side dish, combining crunchy vegetables with aromatic herbs, balanced by a zesty, slightly sweet, and spicy dressing.
Ingredients
Scale
Salad Ingredients
- 350g/12oz cooked chicken, cut into thin batons (2 large cooked breasts)
- 6 heaped cups wombok cabbage (Napa cabbage), finely shredded
- 1/2 red onion, very finely sliced
- 1 red capsicum (bell pepper), finely sliced into thin batons
- 2 cucumbers, seeds removed then finely sliced into half moons (or 1 long continental/English cucumber)
- 1 large carrot, peeled then julienned
- 1 large chilli, deseeded then julienned (optional)
- 1 cup (tightly packed) mint leaves, large leaves roughly torn by hand
- 1 cup (tightly packed) coriander (cilantro) leaves
- 1/2 cup peanuts, roasted unsalted, finely chopped (~1/3 cup once chopped)
Dressing Ingredients
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1/4 cup fish sauce (substitute light or all-purpose soy sauce if needed)
- 1/4 cup canola oil (or vegetable, grapeseed, peanut oil)
- 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)
Instructions
- Make the Dressing: Shake all the dressing ingredients in a jar until well combined. Set the jar aside for 10 minutes to allow the flavors to meld and intensify.
- Combine Salad Ingredients: In a very large bowl, place all the salad ingredients including the chicken, cabbage, red onion, capsicum, cucumber, carrot, chilli, mint, and coriander leaves.
- Toss with Dressing: Pour half of the prepared dressing over the salad ingredients and toss thoroughly to coat everything evenly. Let the salad sit for 5 minutes so the vegetables soften slightly, making the texture more like a slaw.
- Final Toss and Adjust Dressing: Just before serving, toss the salad again and pour most of the remaining dressing over it. Taste the salad and add more dressing as desired for extra flavor.
- Serve: Plate the salad and generously sprinkle with the finely chopped roasted unsalted peanuts for crunch and added flavor.
Notes
- Note 1: Use cooked chicken breasts that can be poached, grilled, or roasted according to preference. Leftover chicken also works well.
- Note 2: Wombok cabbage refers to Napa cabbage, which is preferred for its mild flavor and tender crunch.
- Note 3: The large chilli in the salad and minced red chilli in the dressing can be adjusted or omitted depending on spice tolerance.
- Note 4: Fresh mint and coriander leaves add essential refreshing and herbaceous flavors to the salad.
- Note 5: Finely chopped roasted unsalted peanuts add a crunchy texture and nutty flavor contrast.
- Note 6: The salad is best served immediately after final toss to maintain freshness and crunch; leftovers should be stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Vietnamese chicken salad, wombok cabbage salad, Asian chicken salad, healthy salad, no-cook salad, fresh herb salad, fish sauce dressing
