Vietnamese Chicken Salad – Fresh, Zesty & Flavorful
A Classic Vietnamese Chicken Salad Dish with a Twist
This Vietnamese chicken salad is bursting with fresh herbs, crunchy vegetables, and a bold, tangy dressing. The beauty of this dish is its versatility—you can prepare the chicken in different ways (steamed, poached, grilled, or roasted) or swap it for beef, prawns, lamb, or fish.
The key to making this salad stand out is using loads of fresh herbs for maximum flavor. And, of course, the fish sauce dressing ties everything together beautifully.
Ingredients (Serves 4–6)
Salad Base:
- ½ small (300g) wombok (Chinese cabbage), shredded
- 2 handfuls fresh coriander leaves
- 1 handful fresh mint leaves
- 1 handful Thai basil (optional)
- 1 large carrot, grated
- 80g crushed almonds
Pickled Shallots:
- 2 red Asian shallots (or substitute red onion)
- 3 tbsp apple cider vinegar
Marinated Chicken
- 1kg chicken marylands
- 1 tbsp finely grated ginger
- 2 large garlic cloves, crushed
- 3 tbsp fish sauce
- 3 tbsp melted coconut oil
- Salt and pepper to taste
Fish Sauce Dressing
- 170ml fish sauce
- 2 tbsp honey
- 2 tbsp finely grated ginger
- 3 garlic cloves, crushed
- 1–2 long red chilies, finely chopped
- 3–4 tbsp lime juice
Step-by-Step Instructions for Vietnamese Chicken Salad
1. Prepare the Chicken
- Preheat your oven to 200°C (392°F).
- In a baking dish, coat chicken with ginger, garlic, fish sauce, salt, and 2 tbsp coconut oil. Let marinate for 10–20 minutes (or bake immediately if short on time).
- Bake for 20 minutes, or until cooked through. Set aside to cool.
2. Pickle the Shallots
- Thinly slice the shallots and place them in a bowl.
- Add apple cider vinegar and let sit for 20 minutes, then drain.
3. Assemble the Salad
- In a large bowl, toss together cabbage, herbs, and grated carrot.
4. Make the Dressing
- Mix fish sauce, honey, ginger, garlic, chili, and lime juice with 80ml water. Adjust with extra lime juice if needed.
- Tip: Store any extra dressing in an airtight jar in the fridge for up to 1 month.
5. Final Assembly & Serving
- Once the chicken has cooled, shred the meat using a fork or your hands.
- Toss the shredded chicken into the salad and mix with enough dressing to coat.
- Top with crushed almonds and pickled shallots.
Final Thoughts
This healthy salad will keep you energize for the rest of the day! Enjoy this vibrant, fresh, and nourishing dish!
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