Vietnamese Chicken Salad

Vietnamese Chicken Salad

This refreshing Vietnamese Chicken Salad is equally healthy and incredibly satisfying. Every bite promises a symphony of crunch, umami goodness, and a touch of sweet and tangy.
Vietnamese chicken salad

It's the perfect balance of textures and flavours, from the delicate shreds of chicken to the crispy roasted peanuts and fried shallots. Not to mention, it's a real crowd pleasure to serve as a side dish even a main coarse. Either way, this dish will impress! 


- Although I opted for a store-bought whole roasted chicken to make the prep easier, the traditional recipe requires boiled chicken. Whichever way you choose, satisfaction is a guarantee. 😉

- For all my lovely Toronto-based readers who'd rather skip the process of frying shallots, here's a quick tip. You can snag a pack of fried shallots at T&T or Farm Boy. Super handy!

- The choice between Napa cabbage or regular cabbage? Entirely yours! Choose the one you're in the mood for or whatever's readily available.

Vietnamese Chicken Salad Recipe


  • 1 quarter of cabbage, thinly chopped
  • 3-4 cups shredded carrots (I played this by sight and trust me, you can't go wrong!)
  • 4 generous handfuls of bean sprouts
  • 1/2 a whole chicken (store-bought roasted or boiled) OR 1-2 boiled chicken breasts, shredded
  • A lush cup each of basil, mint, and cilantro leaves

Pickled Magic Mix

  • 1/4 cup vinegar
  • 1 tbsp lime juice
  • 3 tbsp sugar
  • 1/2 cup hot water

Tangy Dressing Delight

  • 1/4 cup fish sauce
  • 3/4 cup warm water
  • 1 tbsp lime juice
  • 1-2 tsp sugar
  • 3 cloves garlic, minced
  • 2 tbsp freshly grated ginger (or more if you're a ginger lover!)
  • 2 tsp rice or regular vinegar
  • 1/2 - 1 Thai chili, finely chopped for that spicy kick! 🔥

Garnishing Goodies

  • Crispy fried shallots
  • Golden toasted peanuts


  1. Start with pickling. Combine all the pickling ingredients and ensure sugar dissolves completely. Add the thinly chopped cabbage and carrots. Let this sit for about 15 minutes.
  2. In another bowl, whisk together all the dressing ingredients till well combined.
  3. In a large mixing bowl, combine the shredded chicken, bean sprouts, basil, mint, cilantro, and the pickled cabbage and carrots. Toss these ingredients gently.
  4. Pour over the prepared dressing and mix well, ensuring all ingredients are nicely coated.
  5. Plate your salad and generously garnish with those irresistible fried shallots and toasted peanuts.

There you have it! A simple yet utterly delicious Vietnamese Chicken Salad that promises layers of flavour and texture. Enjoy this refreshing dish on a warm day or whenever you crave a burst of vibrant Vietnamese flavours. Happy eating! YOMMM🥗🌶🥜🍗

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