If you’re craving something vibrant, fresh, and packed with texture, this Crunchy Vietnamese Chicken Salad Recipe is your new best friend. It perfectly balances crunchy vegetables, fragrant herbs, and tender chicken all tossed in a sweet, tangy, and slightly spicy dressing that wakes up your taste buds with every bite. Whether it’s a quick lunch or a light dinner, this salad offers a delightful explosion of flavors and that irresistible crunch that keeps you coming back for more.
Ingredients You’ll Need
Getting this salad right is all about the balance, so the ingredients are simple but incredibly important. Each component serves a purpose—whether it’s the crispness of the cabbage, the bright freshness of the herbs, or the nutty crunch from peanuts and sesame seeds—together they create a harmony you won’t forget.
- 2 cups shredded cabbage: Provides the classic crunchy base and mild peppery notes.
- 1 cup shredded carrots: Adds vibrant color and a sweet crunch.
- 1/2 cup fresh cilantro leaves: Brings a fresh, citrusy brightness.
- 1/4 cup fresh mint leaves: Offers a cool, aromatic lift to the palate.
- 1/4 cup roasted peanuts, chopped: Adds a savory crunch and depth.
- 2 tablespoons sesame seeds: For that subtle nutty flavor and extra texture.
- 1/4 cup rice vinegar: Gives the salad its essential tang and brightness.
- 2 tablespoons fish sauce: Adds savory umami richness, essential to Vietnamese cuisine.
- 1 tablespoon lime juice: Enhances the citrusy zest and balances sweet and salty.
- 1 tablespoon sugar: Balances acidity and heat for perfect harmony.
- 1 tablespoon garlic, minced: Infuses a gentle pungent warmth.
- 1 small red chili, thinly sliced: For a lively kick of heat that wakes up the senses.
- 2 chicken breasts, cooked and shredded: Tender protein that soaks up all the delicious flavors.
- 2 tablespoons vegetable oil: Used for sautéing garlic and chicken to add a savory layer.
- 1 teaspoon soy sauce: Brings subtle saltiness and umami to the chicken.
How to Make Crunchy Vietnamese Chicken Salad Recipe
Step 1: Sauté the Aromatics and Chicken
Start by heating up your pan over medium heat and adding the vegetable oil. Once the pan’s hot, toss in the minced garlic. As it sizzles, the fragrant aroma will fill your kitchen, signaling good things are coming. After about a minute, add your shredded chicken and drizzle with soy sauce. Stir everything together so the chicken gets nicely coated and cook it for around 3-4 minutes to let those flavors soak in deeply.
Step 2: Prep the Crunchy Veggies and Herbs
While your chicken cools, grab a large bowl and combine the shredded cabbage and carrots. Toss them well so every bite has that crisp foundation. Next, add the fresh cilantro and mint leaves. Their herbal freshness brings a wonderfully vibrant contrast to the crunchy veggies and juicy chicken.
Step 3: Add the Nuts and Seeds
Sprinkle in the chopped roasted peanuts and sesame seeds. These little bursts of nutty flavor and crunch elevate the salad to a whole new level, making each bite exciting and layered with texture.
Step 4: Whisk Up the Perfect Dressing
In a small bowl, mix together rice vinegar, fish sauce, lime juice, and sugar. Whisk until the sugar fully dissolves – this dressing is the heart of your salad, offering the perfect balance between tangy, savory, and sweet. Toss in the thinly sliced red chili to add that signature Vietnamese touch of heat.
Step 5: Combine and Toss Everything Together
Pour your dressing over the vibrant bowl of salad ingredients. Gently toss everything to coat the vegetables, herbs, nuts, and seeds in the flavorful dressing. Finally, fold in the cooked shredded chicken and give it one last gentle toss. This ensures every single ingredient is infused with flavor.
Step 6: Final Taste Check and Serving Prep
Before plating, taste your Crunchy Vietnamese Chicken Salad Recipe and adjust seasonings as needed, whether that means a splash more fish sauce for umami or a squeeze extra lime for brightness. Your salad is now ready to serve immediately for that unbeatable crunch or chilled briefly to meld the flavors further.
How to Serve Crunchy Vietnamese Chicken Salad Recipe
Garnishes
Nothing beats a little extra pop of freshness on top. Consider garnishing with a handful of fresh herbs like additional mint or cilantro, a sprinkle of more chopped peanuts, or some thinly sliced red chili for an eye-catching finish and a touch of heat. These simple touches amplify both the look and flavor.
Side Dishes
This salad is a fantastic centerpiece for a light meal but also pairs beautifully with steamed jasmine rice or crispy spring rolls for a balanced traditional Vietnamese spread. For something heartier, consider serving alongside grilled shrimp or pork skewers for a delightful contrast.
Creative Ways to Present
For an impressive presentation, serve this salad in a large communal bowl, letting guests toss it themselves to mix flavors and textures. Alternatively, portion it into small individual cups or lettuce cups to create a fun, hand-held appetizer. You can even pile it high in a hollowed-out cucumber boat for a fresh twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftover Crunchy Vietnamese Chicken Salad Recipe, store it in an airtight container in the refrigerator. The salad will keep well for up to 2 days, but be aware that the crisp vegetables might soften over time, so it’s best enjoyed fresh for that unbeatable crunch.
Freezing
Due to the fresh vegetables and dressing, freezing this salad isn’t recommended. The texture and flavor can become compromised when thawed. Instead, freeze any cooked chicken separately if you want to prep ahead, then combine it fresh with the salad ingredients later.
Reheating
If you’d like to warm the chicken before adding it back to the salad, give it a quick reheat in a pan or microwave. Just be sure to toss the chicken back into the salad at room temperature or chilled to maintain that delightful crisp texture of the veggies and herbs.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Rotisserie chicken makes this recipe even quicker and adds delicious flavor. Just shred it and toss it in after preparing your dressing and salad mix.
Is fish sauce necessary in the dressing?
Fish sauce is key for authentic umami depth, but if you’re avoiding it, you can substitute with soy sauce or tamari for a vegan-friendly twist, though the flavor will be less complex.
What can I substitute if I don’t have fresh mint or cilantro?
Fresh herbs are a big part of this salad’s charm, but if unavailable, try fresh basil or parsley for a different but still fresh, herbal note.
Can I make this salad vegetarian or vegan?
Yes! Simply swap cooked chicken for tofu, tempeh, or additional crunchy veggies, and replace fish sauce with soy sauce or a vegan fish sauce alternative.
How spicy is this salad, and can I adjust it?
The thinly sliced red chili adds a gentle heat, which you can adjust or omit depending on your spice tolerance. Adding more chili amps up the kick, while leaving it out keeps the salad mild and approachable.
Final Thoughts
This Crunchy Vietnamese Chicken Salad Recipe is one of those dishes that feels like a breath of fresh air on your plate—crisp, colorful, and bursting with flavor. It’s simple enough for a weeknight meal but special enough to wow friends and family. Give it a try and watch it quickly become one of your all-time favorite salads. I promise, once you taste that perfect crunch and harmony of flavors, you’ll be hooked!
Print
Crunchy Vietnamese Chicken Salad Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 20m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
Description
A vibrant and refreshing Crunchy Vietnamese Chicken Salad featuring shredded cabbage, carrots, fresh herbs, and roasted peanuts, tossed with tender sautéed chicken and a tangy, sweet, and savory dressing made with fish sauce, lime juice, and rice vinegar. This salad offers a delightful combination of textures and flavors perfect for a light lunch or dinner.
Ingredients
Salad
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons sesame seeds
- 2 chicken breasts, cooked and shredded
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 small red chili, thinly sliced
- 1 tablespoon garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon soy sauce
Instructions
- Heat the oil: Heat a pan over medium heat and add the vegetable oil to warm it up.
- Sauté garlic: Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook chicken: Add the shredded cooked chicken to the pan and stir in the soy sauce to infuse flavor.
- Heat chicken through: Cook the chicken for about 3-4 minutes, stirring occasionally to allow it to absorb the soy sauce and heat thoroughly.
- Cool chicken: Remove the chicken from the pan and set it aside to cool slightly.
- Prepare vegetables: In a large mixing bowl, combine the shredded cabbage and carrots, tossing to mix evenly.
- Add herbs: Add the fresh cilantro and mint leaves into the vegetable mixture for herbal freshness.
- Add crunchy elements: Sprinkle the chopped roasted peanuts and sesame seeds over the salad for texture.
- Make dressing: In a small bowl, whisk together the rice vinegar, fish sauce, lime juice, and sugar until the sugar is dissolved.
- Add chili: Thinly slice the red chili and stir it into the dressing for a bit of heat.
- Dress salad: Pour the dressing over the vegetable and herb mixture, tossing gently to coat everything well.
- Add chicken: Incorporate the cooked shredded chicken into the salad and toss again to combine all the flavors.
- Season: Taste the salad and adjust seasoning with additional fish sauce or lime juice if needed.
- Serve or chill: Serve the salad immediately to enjoy its crunch, or refrigerate briefly to allow the flavors to meld slightly before serving.
Notes
- For even more crunch, add thinly sliced radishes or toasted coconut flakes.
- This salad is best eaten fresh but can be refrigerated for up to 4 hours.
- If you prefer less heat, omit or reduce the red chili.
- Use cooked chicken from rotisserie or leftover grilled chicken to save time.
- Can be served as a main dish or a side salad.
