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Crunchy Vietnamese Chicken Salad

A vibrant mix of fresh veggies and succulently cooked chicken, tossed with aromatic herbs and tangy dressing, making for a crunchy and flavorful salad experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Vietnamese
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup cooked and shredded chicken (Halal) Ensure it's Halal
  • 1/2 cup chopped fresh herbs (mint and cilantro) Use fresh herbs for best flavor
  • 1/4 cup chopped peanuts Add just before serving for crunch
  • 1/4 cup thinly sliced red onion
Dressing Ingredients
  • 2 tablespoons fish sauce Can substitute with Halal-friendly soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1/2 teaspoon chili flakes Optional for heat
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by shredding your cabbage and carrots. You can use a box grater or a food processor for quick prep.
  2. Shred your cooked chicken into bite-sized pieces.
Mixing Ingredients
  1. In a large mixing bowl, toss together the shredded cabbage, carrots, cooked chicken, chopped herbs, and sliced red onion.
Making the Dressing
  1. In a separate bowl, whisk together the fish sauce, lime juice, sugar, chili flakes, salt, and pepper until the sugar is dissolved.
Combining Salad
  1. Pour the dressing over your salad mixture and toss gently to combine. Ensure all ingredients are evenly coated.
  2. Just before serving, sprinkle the chopped peanuts over the top for added crunch!
Serving
  1. Serve fresh for the best flavor. If storing leftovers, keep in an airtight container.

Notes

This salad can be refrigerated for up to 2 days. Reheating isn't recommended, but you can refresh it with a splash of sauce before serving.