Vietnamese Chicken Salad is a fresh, light, and vibrant dish packed with flavors and textures. It’s a great combination of shredded chicken, crisp vegetables, fragrant herbs, and a tangy-sweet dressing. Here’s a ste
p-by-step process below.
Ingredients:
- Chicken: 2 chicken breasts (poached or boiled)
- Vegetables:
- 2 cups shredded cabbage (or a mix of napa cabbage and red cabbage)
- 1 large carrot, julienned or shredded
- 1 cucumber, thinly sliced
- ½ red onion, thinly sliced
- Fresh herbs (mint, cilantro, Thai basil)
- Dressing:
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp sugar (adjust to taste)
- 1 garlic clove, minced
- 1 red chili, finely chopped (optional)
- Garnish:
- Crushed roasted peanuts
- Fried shallots
Instructions:
Cook the Chicken
- Boil or poach the chicken breasts for about 15-20 minutes, or until fully cooked.
- Let them cool slightly, then shred the chicken into thin strips using your fingers or a fork.
Prepare the Vegetables
- In a large bowl, combine the shredded cabbage, carrot, cucumber, and red onion.
- Rinse the herbs, pat them dry, and roughly chop or tear them into the salad mixture.
Make the Dressing
- In a small bowl, mix together lime juice, fish sauce, sugar, minced garlic, and chopped chili. Stir until the sugar dissolves completely. Taste and adjust the seasoning—adding more lime for sourness, fish sauce for saltiness, or sugar for sweetness, depending on your preference.
Combine and Toss
- Add the shredded chicken into the bowl with the vegetables and herbs.
- Pour the dressing over the salad and gently toss everything together until well-coated.
Garnish and Serve
- Need to sprinkle crushed peanuts and fried shallots on top.
- Serve immediately for a fresh, crunchy salad with bright flavors.
Enjoy your delicious Vietnamese chicken salad.
