Vietnamese Chicken Salad

This Vietnamese chicken salad offers the perfect balance of fresh, vibrant flavors with a deliciously tangy dressing that will transport your taste buds straight to Southeast Asia. The combination of crunchy vegetables, tender chicken, fragrant herbs, and that irresistible nuoc cham dressing creates a light yet satisfying meal that works beautifully year-round.

I first discovered this recipe during a sweltering summer when turning on the oven felt impossible. The cool, crunchy textures paired with bold flavors instantly became my go to for entertaining friends who always ask for the recipe after their first bite.

Ingredients

• Rotisserie chicken: Saves tremendous time while providing moist flavorful protein. Look for unseasoned or lightly seasoned versions to let the Vietnamese flavors shine
• Napa cabbage: Offers a delicate crunch without being too firm like regular cabbage. Choose heads that feel heavy for their size with crisp leaves
• Fresh lime juice: Provides essential brightness. Always use freshly squeezed for the most vibrant flavor
• Fish sauce: Delivers that authentic umami depth. Red Boat brand is worth seeking out for its clean flavor
• Fresh herbs (mint and cilantro): Non negotiable for authentic flavor. Look for bunches with vibrant green leaves and strong aroma
• Roasted peanuts: Add essential texture and richness. Toast them yourself for maximum flavor

Step-by-Step Instructions

Prepare the chicken:

If using rotisserie chicken, remove the skin and shred the meat into bite sized pieces using two forks. Pull apart in the direction of the muscle fibers for the most tender texture. You can also poach boneless chicken breasts in simmering water with a little salt for 15 minutes until the internal temperature reaches 165°F.

Slice the vegetables:

Thinly slice the Napa cabbage into delicate ribbons about ¼ inch wide. For the carrots, use a box grater or julienne peeler to create thin strands. Slice the red onion paper thin to avoid overpowering the salad. The uniform thin cuts ensure proper dressing absorption and perfect texture in every bite.

Make the nuoc cham dressing:

Combine all dressing ingredients in a small bowl and whisk thoroughly until the sweetener completely dissolves. This vibrant dressing should taste balanced with equal notes of sour, sweet, salty and umami. Adjust with more lime juice for brightness or fish sauce for depth as needed. Let it sit for 5 minutes to allow flavors to meld.

Assemble the salad:

Place all salad ingredients except peanuts in a large bowl. Pour three quarters of the dressing over and toss gently but thoroughly to coat all ingredients. The cabbage will begin to soften slightly as it absorbs the dressing. Taste and add more dressing if needed. The salad should be well coated but not swimming in liquid.

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This salad always reminds me of my first trip to Vietnam where I was astonished by how the simplest ingredients combined to create such complex flavors. The fish sauce especially transformed everything it touched, and I now keep a bottle permanently stocked in my pantry for instant flavor enhancement.

Make Ahead Tips

While this salad tastes best when freshly assembled, you can prepare components separately up to 2 days in advance. Store the shredded chicken, prepared vegetables, and dressing in separate airtight containers in the refrigerator. The chopped herbs should be prepared just before serving to maintain their vibrant color and flavor. When ready to eat, simply combine everything and toss well. The cabbage actually benefits from a brief 15 minute rest with the dressing before serving.

Customization Options

This versatile recipe welcomes many adaptations while maintaining its Vietnamese essence. For a vegetarian version, substitute the chicken with pan fried tofu or tempeh marinated in a bit of soy sauce and lime juice. Add thinly sliced bell peppers, cucumber, or bean sprouts for extra crunch and nutrition. For a heartier meal, serve over cooked rice noodles or with a side of steamed jasmine rice. The dressing can be adjusted for heat preference by adding more or less chili.

Serving Suggestions

Present this colorful salad in a large shallow bowl to showcase the vibrant ingredients. For an authentic Vietnamese experience, serve alongside fresh summer rolls with peanut dipping sauce. This salad makes an excellent light lunch on its own or can be paired with a simple miso soup for a more substantial meal. For entertaining, set up a DIY salad bar with components separately displayed, allowing guests to build their own bowls according to preference.

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This Vietnamese chicken salad is a quick and delicious meal that brings authentic flavors to your table effortlessly.

Frequently Asked Questions

→ Can I make this Vietnamese chicken salad ahead of time?

You can prepare the components up to 24 hours ahead, but it's best to keep the dressing separate from the salad ingredients until serving time. This prevents the cabbage from wilting and maintains the crisp texture. Store prepped vegetables and chicken in airtight containers in the refrigerator, and mix everything together just before eating.

→ What can I substitute for fish sauce in the dressing?

For a vegetarian alternative, use soy sauce or tamari mixed with a pinch of salt and a dash of lime juice. The flavor profile will be different but still delicious. Another option is a combination of soy sauce with a small amount of anchovy paste or Worcestershire sauce to mimic the umami quality of fish sauce.

→ Is Vietnamese chicken salad gluten-free?

This salad is naturally gluten-free as long as you check your fish sauce brand (most are gluten-free, but some may contain trace amounts). Also ensure your rice vinegar doesn't contain wheat-derived additives. All other ingredients in the traditional version are gluten-free.

→ What protein alternatives work well in this salad?

This versatile salad works beautifully with shrimp, thinly sliced beef, or tofu as protein alternatives. For vegetarian options, crispy tofu or tempeh marinated in lime and soy sauce provides excellent texture and flavor. You could also use a combination of edamame and chickpeas for a plant-based protein source.

→ How spicy is Vietnamese chicken salad?

The spice level is adjustable based on your preference. The recipe includes optional red chili in the dressing, which you can increase, decrease, or omit completely. If serving to guests with varying spice preferences, you might offer sliced chilis on the side so everyone can customize their portion.

→ What side dishes pair well with Vietnamese chicken salad?

Vietnamese spring rolls make an excellent accompaniment. Other complementary sides include steamed jasmine rice, simple miso soup, or Vietnamese baguette (bánh mì) for a more substantial meal. For a complete Vietnamese-inspired spread, consider serving alongside grilled lemongrass skewers or a light ginger-infused broth.