Chicken salads can be so dull… but not when it’s Vietnamese-style! This slaw-like Vietnamese Chicken Salad is everything you love about Vietnamese food: Fresh and bright, yet full of flavour. Tip: Don’t skimp on the herbs or peanuts. They really bring the dish to life with freshness and texture!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Welcome to Day 10 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual sugar-loaded baking countdowns out there: I’m bringing you a new salad recipe every day through to Christmas Eve!
Today, it’s a salad that’s an ode to summer!
Vietnamese Chicken Salad
While this exact salad is not strictly authentic, the flavours, texture and spirit of the dish I drew heavily from traditional Vietnamese food. All across Vietnam you see these shredded “slaw-style” salads like green papaya salad and banana blossom salad, loaded with fresh herbs, compared to green leafy salads common in Western cuisine.
And similarly it is with the Nuoc Cham salad dressing that I’m using here. This is the fish sauce-based lime dressing spiked with finely chopped garlic and chilli that the Vietnamese use for literally everything. And that is no exaggeration! Dipping sauce, drizzling, dressing, sauce for meats, noodle bowls… (See it in action here and here and here).

And the most wonderful thing about this salad, like most Vietnamese food? It’s light and fresh and yet SO GOOD it doesn’t even register that it’s actually incredibly healthy!

What you need for Vietnamese Chicken Salad
Here’s what you need for this chicken salad:

Just a note on some of the ingredients:
Chicken – Just using a store bought roast chicken for convenience here. Handy for hot summer nights! Otherwise, poached chicken is perfect.
Cucumber – Two short (Lebanese) or one long one (continental/English/telegraph);
Peanuts – Peanuts are best and most traditional but you can use cashews too. Sunflower seeds or pepitas would be lovely too!
Fresh mint and coriander/cilantro – You really don’t want to skip the herbs. Vietnamese cuisine treats herbs almost as a vegetable itself, such an essential part of the foods they are! I use ordinary mint here not Vietnamese mint (which has a bit of a peppery flavour and is a bit much when used in large volumes like I do here); and
Wombok / Chinese Cabbage (aka Napa Cabbage) – As recently used in Chang’s Crispy Noodle Salad (possibly Australia’s favourite salad!), this is ideal for slaw-type salads because it’s softer and juicier than regular cabbage like what you use for Coleslaw. The latter needs to be left to wilt so you don’t have pokey bits of cabbage flicking all around your mouth when you eat it. Chinese cabbage on the other hand is good to eat from the dress-go. (Yeah. I went there. Sorry.) The texture is somewhere between traditional stiffer green cabbage, and soft leafy greens.
You will need half a giant one or a full small one because because I only like to use the top 2/3 that holds (mostly) leafy bits. The bottom 1/3 or so is a bit too crunchy with stems, so the texture doesn’t meld as well with the rest of the salad. I leave it for use in stir fries and noodles.
Here is how I cut the cabbage: Two slits then finely shred. Fast and neat!

Vietnamese Salad Dressing
Here’s what you need for the Vietnamese Nuoc Cham salad dressing:

As mentioned above, this is a salad dressing form of Nuoc Cham, the Vietnamese mother-sauce that you will see used in virtually everything in Vietnam! Everybody has their own recipe and there are subtle differences depending on intended use, but the essentials in it are: Fish sauce (rather than soy sauce), sugar, garlic, chilli and something sour – either lime juice or rice vinegar or a combination of both.
Fish sauce
This is the primary sauce used in Vietnamese cooking to add salt, savour and flavour into dishes, rather than soy sauce which is common in some other Asian cuisines.
Made from fermented anchovies, it packs a punch of umami like soy sauce. Yes, the smell is strong and it is fishy-tasting in plain raw form! When cooked or diluted and mixed with other elements, that funk fades away and leaves behind incredible rich and savoury taste in anything it is used (like this reader favourite Vietnamese Pork Bowls).
When used in dressings, you really need to be careful to ensure the fishy flavour is balanced and diluted enough by the other flavours in the dressing. Many people find very traditional Vietnamese salad dressing recipes a bit too fishy!
So in this case, I’ve dialled the fish sauce down, using just enough so we have great savoury flavour in the dressing but people rarely pick that there is fish sauce in it.

How to make Vietnamese Chicken Salad
There’s a bit of chopping involved here to get everything into shredded/baton shaped form. But it’s worth it! The slaw-like texture is so great here – it holds the dressing like a mop!

By the way, if you don’t have a carrot shredding tool (as pictured above), just grate it using a standard box grater.

How to serve it
Having meat included and on sheer bulk, this is a salad that’s intended to be a meal. It makes a big bowl that will easily serve 3 hungry adults, or 4 normal servings. And it’s satisfying because it’s quite a “dense” salad because the shredded vegetables pack down, slaw-style, rather than being a deceptively large mound of fluffy leafy greens.
So you won’t be starving 30 minutes after eating this. It’s actually a filling meal. Healthy and delicious and filling? That’s a food trifecta, right there! – Nagi x
PS. If you skipped the chicken, this would make a terrific side salad for anything Asian. Otherwise another great meatless, Asian-style option is My Favourite Quinoa Salad.

What is the Holiday Salad Marathon?
This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely different to people’s usual baking countdowns!
These salads are in addition to my regular 3 new recipes a week. Because aren’t you bored of the usual tomato-cucumber-lettuce garden salad routine??
Click here to see all the Holiday Salad Marathon recipes to date, or sign up for instant updates and you’ll receive a free email alert whenever I publish a new salad! 🙂
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Vietnamese Chicken Salad
Ingredients
Salad:
- 350g/12oz cooked chicken , cut into thin batons (2 large cooked breasts, Note 1)
- 6 heaped cups wombok cabbage (Napa cabbage), finely shredded (Note 2)
- 1/2 red onion , very finely sliced (so it’s floppy)
- 1 red capsicum / bell pepper , finely sliced into thin batons
- 2 cucumbers , remove seeds then finely sliced into half moons (or 1 long continental/English cucumber)
- 1 large carrot , peeled then julienned (I use a shredder)
- 1 large chilli , deseeded then julienned, optional (Note 3)
- 1 cup (tightly packed) mint leaves , large leaves roughly torn by hand (Note 4)
- 1 cup (tightly packed) coriander/cilantro leaves (Note 4)
Dressing:
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1/4 cup fish sauce (sub light or all purpose soy sauce)
- 1/4 cup canola oil (or vegetable, grapeseed, peanut)
- 1 tbsp white sugar
- 1 large garlic clove , very finely minced
- 2 tsp red chilli , deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3)
Finishing:
- 1/2 cup peanuts, roasted unsalted , finely chopped (~1/3 cup once chopped, Note 5)
Instructions
- Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
- Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
- Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
- Serve sprinkled with lots of peanuts! (Note 6)
Recipe Notes:
Nutrition Information:
Life of Dozer
A familiar sight – Geoff, the local who lives at the dog park (the unofficial caretaker!), sampling some recipes I’m working on. And Dozer, hot on his heels!



This is amazing! Taste bud heaven! Had to substitute – lettuce for cabbage, sweet chilli sauce for chilli and sugar. Oh, and added a bit of vermicelli noodle. On my favourite salad list now.
This is so incredibly good. It did seem like a lot of herbs but the flavours were spot on. So glad I didn’t change anything. We did make up an extra half batch of dressing when we had leftovers. Also added more chicken. Possibly why we used more dressing. Can’t wait to make it again! And again!
Thank you, thank you, thank you for suggesting an alternative for peanuts!!! From someone who is anaphylactic to all nuts
Refreshing salad. Love it!
Easy to make and delicious
Only change made – I reduced the volume of oil added as I found this a bit much
Hi Nagi, thanks so much for all your wonderful recipes. Pleasure to meet you in Brisbane recently. A bit of feedback on the Vietnamese chicken salad. The recipe is too vinegary for us, so checked other versions. Only significant difference is the amount of rice vinegar. Same number of spoons but the unit is teaspoons in others to tablespoons in yours. Could just be a matter of taste, or could be a typo. Love your recipes.
Just made a massive bowl of this for dinner and it was AMAZING!!!
I am gonna make this for my work lunches 😍
Hi Nagi,
I have made this several times over the last couple of years and always loved it. I was inspired to make it again when I saw it in your cookbook and felt the Sydney weather changing to very warm. I poached a couple of chicken breasts (according to your directions) and made the salad for lunch for hubby and I today. SO SO good!!!! And healthy!! I agree with you not to skimp on the herbs and peanuts.
I had a spare half avocado in the fridge so threw that in as well.
Bonus is that there is enough left for a second lunch for us tomorrow (I didn’t add the dressing to the entire salad, just to the individual plates).
Such a divine summer salad meal!
Ren
My 13 y.o. son loved the salad! Thank you, Nagi ❤️
Another great recipe Nagi, so hoping I can get your cookbook in the UK when it’s released ❤️
I made 5hat salad n followed your advice. It was a hit. Will make it again and again. Thank you
That’s fantastic Bev!! I’m glad you liked it!! N x
Hi Nagi. Long term follower but first time commenter. I was considering using this salad as a base for your Vietnamese poached meatballs (instead of banh mi or rice). Just wondering whether the sauce from the meatballs would interfere with the flavours of this dressing. Clearly, I don’t want to discard meatball sauce 😳
35 deg in Brisbane today. Perfect day to eat this salad. This the second time I have made this. Too too fabulous. You are really helping me get the Vietnamese dressing just right. In the summer we eat mostly Asian food.
Love this. Thank you so much. I cook a lot of European/Mediterranean food, you are helping me to get my Asian flavours right.
I’ve made this salad numerous times now. Started making it last summer – for several picnics and for hot nights at home. Made it tonight as it was 39C here today in Adelaide and will be for few more days yet. Bought a roast chook from the supermarket so no need to use any heat in the kitchen. It’s so delicious that my partner and I couldn’t stop eating it and ate most of it between us (except for a very small portion for my daughter who eats like a bird and a little left for lunch – no dressing on that part until tomorrow). The mint, peanuts, chilli and the dressing are the magic ingredients I think!
A really great summer salad! Light, fresh and delicious! Thanks for another great recipe 🙂
This salad is sooooooo good. Fresh and full of flavour.
It’s going on high rotation!
Was such a lovely meal to have after the excess of Christmas and New Year. Fresh, healthy, delicious and so quick to make.
I am obsessed with this recipe!!!! Add a thinly sliced mango and it takes it to a whole new level. Thank me later
Thanks for the tip Liv! N x
Yum! I made this with some of our leftover Christmas turkey – absolutely delicious, and so quick and easy. I left out the red onion (raw onion does nasty things to me), and added celery instead. I will definitely be making this again!