Name: Vietnamese Chicken Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Vietnamese
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; 1 large carrot, peeled then julienned; 1 large chilli, deseeded then julienned (optional); 1 cup tightly packed mint leaves, large leaves roughly torn; 1 cup tightly packed coriander/cilantro leaves; 1/2 cup peanuts, roasted unsalted, finely chopped (~1/3 cup once chopped); 2 tbsp lime juice; 2 tbsp rice vinegar; 1/4 cup fish sauce (or substitute with light or all purpose soy sauce); 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 preferred)

Jump to Recipe·4 from 5 reviews

If you’re looking for a vibrant dish that bursts with fresh flavors and satisfying textures, this Vietnamese Chicken Salad Recipe is an absolute winner. It combines tender, thinly sliced chicken with crisp wombok cabbage, refreshing cucumber, and fragrant herbs all tossed in a zesty, tangy dressing that’s perfectly balanced with a hint of sweetness and a subtle kick of heat. Whether you want a light lunch or a colorful side that complements any meal, this salad is effortless to make, delightfully crunchy, and incredibly refreshing.

Ingredients You’ll Need

A woman’s hand holds a large green and white napa cabbage on a white cutting board, while another woman’s hand uses a knife to slice through the middle of the cabbage. The background is a white marbled surface that contrasts with the fresh green outer leaves and the pale white inner leaves. The cabbage shows clear ridges and a leafy texture, with the knife blade positioned horizontally. Photo taken with an iphone --ar 4:5 --v 7

The magic of this salad lies in its simple yet thoughtfully chosen ingredients. Each item plays a crucial role in building layers of flavor, texture, and aroma, making the salad as delicious as it is visually appealing.

350g/12oz cooked chicken: Thinly sliced chicken ensures tender, protein-packed bites throughout the salad.
6 heaped cups wombok cabbage (Napa cabbage): Finely shredded for that lovely crunch and mild sweetness.
1/2 red onion: Very finely sliced so it softens and adds a gentle tang without being overpowering.
1 red capsicum/bell pepper: Thinly sliced batons lend vibrant color and a subtle sweetness.
2 cucumbers: Seeded and sliced into delicate half moons for a refreshing coolness to balance the spices.
1 large carrot: Peeled and julienned to bring a natural sweetness and bright orange hue.
1 large chilli (optional): Deseeded and julienned for those who love a touch of heat.
1 cup mint leaves: Large leaves roughly torn by hand to infuse a fresh, cooling aroma.
1 cup coriander/cilantro leaves: Adds a bright, citrusy undertone that’s signature to Vietnamese cuisine.
2 tbsp lime juice: Essential for that zing that wakes up all the other flavors.
2 tbsp rice vinegar: Provides acidity to perfectly balance the richness of the dressing.
1/4 cup fish sauce: Adds a savory, umami depth (can be substituted with soy sauce for a vegetarian twist).
1/4 cup canola oil: Or any neutral oil to bind the dressing without overwhelming the palate.
1 tbsp white sugar: Just enough sweetness to round out the tangy and salty notes.
1 large garlic clove: Very finely minced to quietly infuse a warm pungency.
2 tsp red chilli: Very finely minced, birds eye or Thai Red Chilli preferred for authentic flavor.
1/2 cup roasted unsalted peanuts: Finely chopped for a beautiful nutty crunch and extra texture on top.

How to Make Vietnamese Chicken Salad Recipe

Step 1: Prepare the Dressing

The foundation of this Vietnamese Chicken Salad Recipe is the vibrant dressing. Combine the lime juice, rice vinegar, fish sauce, oil, sugar, garlic, and red chilli in a jar, then give it a vigorous shake. Setting it aside for about 10 minutes allows the flavors to harmonize beautifully, creating a perfect balance of tang, heat, and sweetness.

Step 2: Toss the Salad Base

In a large mixing bowl, add all the vegetables, herbs, and the sliced chicken. Pour in half of the dressing and toss everything thoroughly to coat the ingredients evenly. Letting it rest for 5 minutes softens the wombok and makes the salad more slaw-like without losing that essential crunch.

Step 3: Final Toss and Adjust

Just before serving, toss the salad again and add most of the remaining dressing. This two-step dressing method allows you to control how tangy or intense the salad becomes. Taste it, and if you want, drizzle in a bit more dressing to suit your preference perfectly.

Step 4: Serve with Peanuts

The last flourish is to sprinkle the chopped roasted peanuts generously over the salad. Their nutty crunch adds an irresistible texture contrast that completes this Vietnamese Chicken Salad Recipe and makes each bite exciting and fresh.

How to Serve Vietnamese Chicken Salad Recipe

The image shows a close-up of a salad with several layers on a white marbled surface. The bottom layer is made up of shredded white chicken pieces mixed with green leafy herbs, thin red chili slices, and thin purple onion rings. On the right side of the salad, there is a generous layer of chopped peanuts. Above, a light brown sauce is being poured from a small white sauce pot, partially covering the chicken and nuts. In the background, green lime wedges add a fresh touch to the scene. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a beautiful presentation and a flavor boost, fresh lime wedges, extra torn mint and coriander leaves, and an additional sprinkle of chopped peanuts work wonders. A few thin slices of red chili on top can add a gorgeous pop of color and heat if you like it spicy.

Side Dishes

This salad pairs exceptionally well with simple steamed jasmine rice or fragrant herb-infused rice noodles. It’s also fantastic alongside crispy spring rolls or grilled lemongrass pork for a full Vietnamese-inspired feast.

Creative Ways to Present

Serve this salad in individual shallow bowls for a more elegant, restaurant-style touch, or pile it high on a large rustic platter for sharing with friends and family. For a party, try wrapping spoonfuls in butter lettuce leaves for fresh salad bites that everyone will love.

Make Ahead and Storage

Storing Leftovers

This salad is freshest when eaten the same day. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate if possible to maintain the crispness of the vegetables.

Freezing

Because this salad relies on fresh, crisp vegetables and herbs, freezing is not recommended. The texture and flavor will be compromised once thawed.

Reheating

This dish is best enjoyed cold or at room temperature. If you want to enjoy the chicken warm, gently reheat it separately before assembling the salad and adding the dressing.

FAQs

Can I use rotisserie chicken for this salad?

Absolutely! Rotisserie chicken works beautifully for the Vietnamese Chicken Salad Recipe because it’s already cooked and flavorful. Just shred or thinly slice it before tossing it into the salad.

Is there a vegetarian-friendly version of this salad?

Yes! Simply replace the chicken with tofu or tempeh and swap the fish sauce for soy sauce or a vegan fish sauce alternative to keep the vibrant flavors intact.

How spicy is this salad?

The level of heat can be adjusted easily by varying the amount of chilli used in the dressing and salad. You can omit them entirely if you prefer a milder flavor, or add extra for a fiery kick.

What can I substitute for wombok cabbage?

If wombok cabbage isn’t available, crunchy green cabbage or Napa cabbage are great alternatives—just finely shred them to maintain that signature texture.

Can I make this salad ahead of time?

While the salad is best fresh, you can prepare the dressing and chop ingredients a few hours ahead. Combine and toss everything just before serving to keep it crisp and vibrant.

Final Thoughts

This Vietnamese Chicken Salad Recipe is one of those delightful dishes that feels like a breath of fresh air at the table. It’s packed with layers of flavor and texture, surprisingly simple to put together, and wonderfully versatile. Once you try making it, this salad might just become a beloved staple in your recipe box—trust me, your taste buds will thank you!

Vietnamese Chicken Salad Recipe

Ingredients You’ll Need