Vietnamese Chicken Salad

This Vietnamese Chicken Salad is a refreshing, slaw-style dish packed with crisp vegetables, juicy chicken, fresh herbs, and a bold, tangy Nuoc Cham-inspired dressing. With its vibrant colors, bright flavors, and satisfying crunch, it’s the perfect light meal or side dish that comes together in just minutes—ideal for warm days, meal prep, or a fresh addition to your dinner rotation.

Why You’ll Love This Recipe

This salad offers the perfect balance of textures and flavors—crunchy cabbage, tender chicken, aromatic herbs, and a zingy dressing that hits all the right notes: salty, sour, sweet, and spicy. It’s naturally gluten-free, dairy-free, and packed with fresh produce. The generous use of mint and coriander adds a distinct Southeast Asian flair that makes every bite exciting. Best of all, there’s no cooking required if you’re using pre-cooked chicken, so it’s a total time-saver.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 350g / 12 oz cooked chicken, cut into thin batons

• 6 heaped cups wombok (Napa cabbage), finely shredded

• 1/2 red onion, very finely sliced

• 1 red bell pepper (capsicum), thinly sliced

• 2 cucumbers, seeds removed and sliced into half-moons

• 1 large carrot, julienned

• 1 large chili, deseeded and julienned (optional)

• 1 cup packed fresh mint leaves, roughly torn

• 1 cup packed fresh coriander (cilantro) leaves

For the Dressing:

• 2 tablespoons lime juice

• 2 tablespoons rice vinegar

• 1/4 cup fish sauce (or light soy sauce)

• 1/4 cup canola oil (or vegetable, grapeseed, or peanut oil)

• 1 tablespoon white sugar

• 1 garlic clove, very finely minced

• 2 teaspoons red chili, finely minced (optional)

Finishing Touch:

• 1/2 cup roasted unsalted peanuts, finely chopped

Directions

1. In a small jar, combine all dressing ingredients. Shake or stir well until emulsified. Let sit for 10 minutes to allow flavors to meld.

2. In a large mixing bowl, add the cabbage, onion, bell pepper, cucumbers, carrot, chili (if using), mint, coriander, and cooked chicken.

3. Pour in half of the dressing and toss thoroughly to coat all the ingredients. Let the salad sit for 5 minutes to slightly soften the vegetables.

4. Just before serving, toss again with most of the remaining dressing, reserving a little to add based on taste.

5. Sprinkle generously with chopped roasted peanuts and serve immediately.

Servings and timing

Servings: 3–4
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: Approximately 420 kcal per serving

Variations

• Vegetarian Option: Substitute chicken with pan-fried tofu or edamame for a plant-based version.

• Fruit Twist: Add thin slices of mango or green apple for a sweet-tart element.

• No Fish Sauce: Use light soy sauce or tamari if avoiding fish or gluten.

• Spicier: Add extra chili to the dressing or top with chili oil for more heat.

• Nut-Free: Omit peanuts or replace with toasted sunflower seeds or crispy shallots.

Storage/Reheating

This salad is best enjoyed fresh but can be stored undressed in an airtight container in the refrigerator for up to 2 days. Store the dressing separately and toss just before serving to maintain crispness. Avoid freezing, as the texture of the vegetables will change.

FAQs

Can I make this salad ahead of time?

Yes, prep the veggies and chicken in advance and store them undressed. Add dressing and peanuts just before serving.

Is this salad spicy?

It can be, depending on how much chili you include. The spice is optional and easily adjustable.

What type of chicken works best?

Grilled, poached, or rotisserie chicken all work well—just make sure it’s shredded or sliced thinly.

Can I use regular cabbage instead of wombok?

Yes, but wombok (Napa cabbage) is more tender. Regular green cabbage will be crunchier.

What is Nuoc Cham?

It’s a traditional Vietnamese dipping sauce that combines fish sauce, lime juice, sugar, garlic, and chili—used here as a salad dressing base.

Can I serve this as a side dish?

Absolutely, it pairs wonderfully with grilled meats, rice dishes, or noodle bowls.

Is it gluten-free?

Yes, if you use gluten-free fish sauce or substitute with tamari.

Can I add noodles?

Yes, rice noodles or vermicelli make a great addition to turn this into a noodle salad.

What other herbs can I use?

Thai basil or scallions can be added for even more herbal complexity.

How do I keep the salad crunchy?

Toss with dressing just before serving and avoid storing leftovers already dressed for too long.

Conclusion

Vietnamese Chicken Salad is the perfect way to enjoy a light yet flavor-packed meal any day of the week. With its crisp veggies, fresh herbs, protein-rich chicken, and tangy dressing, it’s both refreshing and satisfying. Easy to make, endlessly customizable, and ready in just 15 minutes, this salad is a true go-to for healthy, vibrant eating.

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