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Home Holiday Salad Marathon

Vietnamese Chicken Salad

By:Nagi
Published:30 Nov '20Updated:11 Oct '22
116 Comments
Recipe v Video v Dozer v

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”!

Vietnamese Chicken Salad in a silver bowl

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).

Pouring Vietnamese Dressing over Vietnamese Chicken Salad

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!

Two bowls of Vietnamese Chicken Salad ready to be eaten

What you need for Vietnamese Chicken Salad

Here’s what you need for this chicken salad:

Ingredients in Vietnamese 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!

Cutting cabbage for Chang's Crispy Noodle Salad
Demonstrating how I shred Chinese cabbage (left) and the bottom 1/3 that I do not use (right).

Vietnamese Salad Dressing

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

Ingredients in Vietnamese Chicken Salad

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.

Close up of Nuoc Cham - Vietnamese Chilli Garlic Sauce

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!

How to make Vietnamese Chicken Salad

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

Close up of Vietnamese Chicken Salad in a bowl, ready to be eaten

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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Two bowls of Vietnamese Chicken Salad ready to be eaten

Vietnamese Chicken Salad

Author: Nagi
Prep: 15 mins
Salad meal
Modern Vietnamese
4.98 from 46 votes
Servings3 – 4 as main
Tap or hover to scale
Print
Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage – and it makes less goes further!
Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.
This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side 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:

1. Chicken – Any cooked chicken is fine here, I just used both breasts from a store bought roast chicken. If cooking your own, use my Foolproof Juicy Poached Chicken (it is excellent for this recipe because the breast is so tender it “flops” and really melds in with the rest of the salad!)
To cut into batons, cut slices then cut the slices into batons about 1/2cm / 1/5″ thick. The drier bits of chicken will end up sort of shredding which is ok too.
2. Wombok cabbage / Chinese cabbage – also called Napa Cabbage in some countries. See video for how I shred this cabbage – cut two slits then finely shred. I only use the top 2/3 as the base tends to be a bit too thick and crunchy with stems (but ideal to use in stir fries and stir fried noodles!).
Best sub is iceberg lettuce but serve immediately, do not set aside for 5 minutes before serving as instructed in recipe. Green cabbage will also work but you will need to toss with some dressing and set aside to let it wilt for 30 min or so before adding rest of ingredients. 
3. Chilli – 2 teaspoons gives this a slightly warm tickle and is not really spicy. Split in half lengthwise, scrape out the seeds then finely chop.
If you’re concerned about spiciness, use the large red chillies instead (cayenne pepper), they are less spicy. If you don’t want spicy at all, skip it (but a hint of heat really is great in this!)
Chilli for salad – An optional extra for visual aesthetics and an extra hint of heat, use a large red chilli (cayenne pepper) in the salad as well. Cut in half, scrape out seeds, then finely slice into strips.
4. Coriander/cilantro and mint – Really jam pack the leaves into a cup to measure them out. When not tightly packed in, you’re measuring out only half needed amount. We want to use lots! Fresh herbs are key to Vietnamese food!
Mint – 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)
5. Peanuts – Use roasted, unsalted, and finely chop it so you get some “dust” (my favourite because it soaks right through into the salad!)
Peanut alternative – Cashews are best, though sunflower seeds or pepitas would be lovely too!
6. Serving: If serving individually, sprinkle each serving with a generous amount of peanuts. If letting people help themselves, sprinkle the salad with half the peanuts and have extra so people can help themselves for their own bowls. Remember: do not skimp on the peanuts!
7. Storage – It won’t keep so well once dressed, as the cabbage will wilt quite heavily and drop water. If you want to make ahead, chop all your ingredients and simply dress at the last minute.
8. Nutrition per serving, assuming 3 (very big) servings.

Nutrition Information:

Calories: 440cal (22%)Carbohydrates: 21g (7%)Protein: 28g (56%)Fat: 29g (45%)Saturated Fat: 4g (25%)Cholesterol: 56mg (19%)Sodium: 1230mg (53%)Potassium: 1041mg (30%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 4752IU (95%)Vitamin C: 86mg (104%)Calcium: 182mg (18%)Iron: 3mg (17%)
Keywords: Chicken Salad, Vietnamese salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

Dozer trailing after Geoff
Dozer trailing after Geoff
Dozer trailing after Geoff
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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116 Comments

  1. Nikki C says

    December 17, 2021 at 5:06 pm

    5 stars
    This salad will now be a staple in our home, it is so fresh and delish! only takes 10 minutes to make if you use a BBQ chicken. Love it

    Reply
  2. Carole says

    December 14, 2021 at 12:09 am

    What can I substitute for coriander? Hubby and I are one of the unfortunates that coriander tastes like stink bugs! (Yes, that is a fact)
    asking for a friend.

    Reply
    • Nagi says

      December 14, 2021 at 8:49 am

      You can just leave it out! N x

      Reply
  3. Karen says

    November 18, 2021 at 8:16 pm

    5 stars
    This was spot on spot! Delicious again Nagi, so many fresh flavours, thank you.

    Reply
  4. Kaye says

    October 26, 2021 at 7:29 pm

    5 stars
    Thanks again Nagi, you are a constant presence at our table.
    This was so refreshing and yum

    Reply
    • Nagi says

      October 27, 2021 at 4:43 pm

      So glad you enjoyed it Kaye! N x

      Reply
  5. Kaye says

    October 26, 2021 at 7:28 pm

    5 stars
    You are a constant presence at the table.
    This was so refreshing and yum

    Reply
  6. Kaye says

    October 26, 2021 at 7:28 pm

    5 stars
    You are a genius and a constant presence at the table.
    This was so refreshing and yum

    Reply
  7. Gemma Ashton says

    October 18, 2021 at 6:59 pm

    I just made this tonight. So delicious. Thank you for your amazing recipes. Will be on rotation throughout summer!

    Reply
    • Gemma says

      October 18, 2021 at 7:00 pm

      5 stars
      Forgot to rate it!

      Reply
      • Nagi says

        October 19, 2021 at 3:38 pm

        Thanks! N x

        Reply
  8. Nat says

    August 26, 2021 at 4:41 pm

    5 stars
    My favorite salad now! Been making it at least twice a week for a few weeks now!!!
    How surprise I was seeing my 19 y.o. son using your recipes when he cooks !!!

    Reply
  9. Sophie says

    July 26, 2021 at 7:46 pm

    5 stars
    One of my most favourite salads ! I make it once a fortnight and eat it for a couple days in a row!
    I just put on the chicken, peanuts and dressing on top when I get a bowl of salad, so the salad stays fresh for days 🙂

    Reply
  10. Apneet says

    July 9, 2021 at 1:56 am

    Loved it! I put honey instead of sugar. Tastes so gud. Thank u so much.

    Reply
  11. Marji says

    July 7, 2021 at 1:18 am

    5 stars
    I used this dressing for a really big vermicelli salad and it was so delicious. I made a double recipe of all the ingredients except the fish sauce (kept it at 1/4 cup) and the balance seemed just right. This recipe will be in constant rotation this summer. Thank you.

    Reply
  12. Louise Inkpen says

    June 19, 2021 at 2:39 pm

    5 stars
    Really easy and tasted so good!

    Reply
  13. Vanessa says

    June 5, 2021 at 9:39 pm

    Loved it !!!!! We didnt’ have enough cabbage, so we turned it into a noodle salad by adding some vermicelli rice noodles and added some bean sprouts to it. A-MA-ZING !!!
    We also replaced the peanuts by cashew, since we are not big peanuts fans. Thanks a lot !!!!!

    Reply
  14. Victoria says

    May 27, 2021 at 5:59 pm

    Such a good recipe! The dressing is amazing and it’s all so fresh and delicious. I made it into a noodle salad by adding some rice/vermicelli noodles which really soak up the dressing 🙂

    Reply
  15. Preets says

    April 15, 2021 at 5:48 am

    I make the no sugar version of this to drop the carbs, so Stevia instead of sugar, I halve the amount of peanut oil, and use half and half fish sauce and soy sauce. It is incredible!

    Reply
    • Nagi says

      April 15, 2021 at 4:33 pm

      That’s great to know Preets!! N x

      Reply
  16. sasha worrall says

    March 29, 2021 at 7:13 am

    I just wanted to say THANK YOU SO MUCH for your recipes! I literally cannot state how much you have saved my life when it comes to making me fall back in love with cooking again. I stopped loving it when it became a chore to do for so many people – now it is the highlight of my day because i know every time it will taste great. I literally, cook every single meal of the week from your site, and saves me so much hassle hunting or and cooking crappy recipes that dont taste that good anyway. thank you from the bottom of my heart you have made my life so much easier and happier.

    Reply
  17. Katherine says

    March 18, 2021 at 8:58 am

    Quite an wonderful salad. Simple and flavorful. Amongst all the processed foods and garbage that we eat everyday, having salads like this with tangy dressings made with pantry ingredients, really refreshes you.

    Reply
  18. Melanie says

    March 17, 2021 at 6:35 pm

    5 stars
    This salad is on high rotation at our place. I keep the salad separate from the chicken and dressing and it keeps us in lunches and dinners throughout the week. We cant get enough of it!

    Reply
  19. Ken says

    March 14, 2021 at 5:40 pm

    How long would leftovers last in the fridge? I love the recipe but I need to minimise it for a single bloke.

    Reply
    • Nagi says

      March 15, 2021 at 11:40 am

      Hi Ken, if you keep the dressing separate it should last up to 3 days. N x

      Reply
  20. Lola says

    March 14, 2021 at 2:52 pm

    5 stars
    Holy moly this was good! My husband and I are the whole thing – which meant two crazy big servings. Will definitely make again. Thanks!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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