Vietnamese Chicken Salad Recipe

When I’m looking for refreshing, summertime food, I tend to lean towards meals of salads and fresh fruits. This Vietnamese chicken salad is perfect in summertime: fresh, herby, full of chicken and best of all, cold.

My mother-in-law makes her salad without the cabbage, making it more of a hearty dish, but feel free to play around with the ratios of the ingredients to find a mix you like best.

Vietnamese Chicken Salad Recipe

2 cups cooked shredded chicken, cold
1/2 head of a small cabbage, shredded
1/2 cup cilantro, roughly chopped
1/2 cup rau ram (Vietnamese cilantro), roughly chopped
1/2 cup Thai basil, roughly chopped
3/4-1 cup fish sauce
juice of two limes

Mix the fish sauce and lime juice together and toss all the ingredients. Taste and season with more fish sauce is needed. Enjoy cold!

6 Comments add yours

  1. This is one of my family’s favorite dishes! It’s such a great summer salad.

  2. this looks so delicious…I can’t wait to try it.

  3. Good use of left over roast chicken. I’m always left with so much of it.

  4. what a lovely salad! thinking it would be glorious if the cabbage (out of season in summer) is replaced by hearts of palm that Thomas Keller loved much.

  5. i’m vietnamese and my family makes a variation of this dish! but instead of cabbage, we add thin slices of half an onion and gingerly add a few tbsp salt and pepper with lime juice while tossing the ingredients. this is one of my favorite dishes to make. easy and so delicious! btw, love your website and recipes! =D

  6. This recipe needs some sweetness and some heat… add 1 Tbl. spoon of sugar and few slices of jalepeno.

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