Vietnamese Chicken Salad

A refreshing Vietnamese Chicken Salad featuring tender chicken, crisp veggies, and tangy dressing, perfect for a quick lunch or light dinner.

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 4 servings

Course: Lunch

Cuisine: Vietnamese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces boneless, skinless chicken breasts
2 tablespoons lime juice adds brightness to the chicken

For the Salad

4 cups romaine lettuce provides a crisp base
2 cups cabbage purple cabbage optional
1 cup carrots grated or julienned
1 cup cucumbers
1 cup fresh herbs (mint and cilantro) for flavor infusion

For the Dressing

3 tablespoons fish sauce essential for umami flavor
1 tablespoon sugar can substitute with honey
1 teaspoon chili flakes adjust for spice level

Equipment

Pot
Large mixing bowl
Small bowl
Whisk

Method

Main Instructions

Cook the chicken by boiling chicken breasts in salted water for 15-20 minutes until cooked. Let cool and shred.
Wash and chop lettuce, cabbage, and cucumbers, and grate the carrots.
In a small bowl, whisk together fish sauce, lime juice, sugar, and chili flakes until sugar dissolves.
In a large bowl, combine shredded chicken, chopped vegetables, and fresh herbs. Gradually add dressing, mixing well.
Serve the salad in a bowl or individual dishes and enjoy! Drizzle with extra dressing if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 700mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Garnish with chopped peanuts for added crunch. Prepare ingredients in advance for meal prepping, but assemble fresh.

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