Go Back Email Link
Vietnamese chicken salad served in two bowls on a white timber background, topped with shredded chicken, cabbage, herbs, red chilli and crushed peanuts, with a jar of dressing, fresh limes and chopsticks in natural light.

Vietnamese Chicken Salad

A fresh and vibrant Vietnamese Chicken Salad packed with crisp cabbage, juicy poached chicken, loads of herbs and a bright, punchy Nuoc Cham dressing. Light, healthy and full of flavour, this salad comes together quickly and is perfect for warm nights, meal prep or an easy, satisfying lunch.
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:10 minutes
Course: Dinner, Lunch
Cuisine: Vietnamese
Keyword: Easy Chicken Salad, Healthy Chicken Salad, Nuoc Cham dressing, Poached chicken salad, Summer Salads, Vietnamese Salad, Wombok Salad
Servings: 4
Author: Kate Brodhurst

Ingredients

  • 2 large chicken breast fillets
  • ½ Chinese wombok or green cabbage, thinly sliced
  • ¼ red cabbage, finely sliced
  • 2 large carrots, julienned
  • 4 spring onions, thinly sliced
  • ½ bunch coriander, roughly chopped
  • ½ bunch mint leaves, roughly chopped 
  • 2 long red chillies, thinly sliced 
  • ⅓ cup unsalted peanuts, roughly chopped, or cashews
  • 2 tablespoons store-bought fried shallots or toasted sesame seeds (optional)

NOUC CHAM DRESSING

  • ⅓ cup caster sugar
  • 2 ½ tablespoons lukewarm water
  • 2 tablespoons white vinegar
  • 2 tablespoons fish sauce
  • 2 cloves garlic, finely chopped
  • ½-1 long red chilli, finely chopped

Instructions

SALAD

  • Place the chicken breasts in a large saucepan. Add a pinch of salt. Cover with cold water by at least 3 cm. Bring to a gentle boil over medium high heat. Reduce to low and simmer for 10 minutes.
  • Turn off the heat. Cover with a lid and leave the chicken in the hot liquid for 10 minutes. Remove and transfer to a plate. Cool for about 20 minutes, or until easy to handle.
  • Shred the chicken into rough bite size pieces. Cover and chill if needed. You can prepare the chicken up to 2 days ahead.
  • Add cabbage, carrots, spring onions, herbs and chilli to a large bowl. Add half the chicken, half the peanuts, half the fried shallots and some of the Nuoc Cham Dressing. Toss well.
  • Transfer to a serving plate. Top with remaining chicken, peanuts and fried shallots. Drizzle with more dressing. Serve straight away.

NOUC CHAM DRESSING

  • Add sugar and warm water to a bowl or jar. Whisk or shake until the sugar dissolves.
  • Add the vinegar. Whisk or shake again until combined.
  • Add fish sauce and garlic. Stir or shake well.
  • Add chilli a little at a time. Taste as you go and adjust to suit your heat preference.

Notes

  • Measurements: We use Australian tablespoons and cups. 1 teaspoon = 5 ml. 1 tablespoon = 20 ml. 1 cup =  250 ml.
  • Herbs: All herbs are fresh unless specified. Cups are lightly packed.
  • Vegetables: All vegetables are medium size and peeled unless specified.
  • Mint: You can also use Vietnamese mint if you can get it. If using Vietnamese mint though, use less as the flavour is much stronger.
  • Chilli: Remove seeds and membrane for less heat. Add chilli gradually to suit your taste.
  • Crunch: Fried shallots or toasted sesame seeds are optional but they do add so much texture.
  • Dressing: Store Nuoc Cham Dressing in the fridge for up to 1 month. Shake well before using.
  • Make Ahead Tips (Meal Prep):
    This salad is ideal for making ahead and meal prepping. Simply keep the chicken, chopped salad, nuts, shallots and dressing in separate containers, then toss everything together just before serving. It’s also a great option for picnics or easy lunches.
    • Poach and shred the chicken 2–3 days in advance.
    • Prep and combine the salad ingredients up to 2 days earlier.
    • Chop peanuts and store with the fried shallots, they’ll keep for weeks.