Vietnamese Chicken Salad

This Vietnamese Chicken Salad is a delightful combination of tender chicken, crisp vegetables, and aromatic herbs, all brought together with a zesty dressing. It’s a dish that promises to transport your senses to the bustling streets of Hanoi with each bite.






  • 2 cups (500g) cooked chicken, shredded
  • 3 cups (150g) shredded cabbage (white or red)
  • 1 large carrot, julienned
  • 1 cucumber, deseeded and julienned
  • 1/2 cup (125ml) fresh mint leaves, roughly chopped
  • 1/2 cup (125ml) fresh coriander leaves, roughly chopped
  • 1/4 cup (60ml) crushed peanuts for garnish
  • 2 tablespoons (40ml) fried shallots for garnish


For the Dressing:


  • 3 tablespoons (60ml) lime juice
  • 2 tablespoons (40ml) fish sauce
  • 1 tablespoon (20ml) rice vinegar
  • 1 tablespoon (20ml) sugar
  • 1 garlic clove, finely minced
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon (5ml) grated ginger




  1. In a large mixing bowl, combine the shredded chicken, cabbage, carrot, cucumber, mint, and coriander.
  2. In a separate small bowl, whisk together the lime juice, fish sauce, rice vinegar, sugar, garlic, chilli, and ginger until the sugar is dissolved. Taste and adjust the flavours to your liking, balancing the tangy, sweet, and salty notes.
  3. Pour the dressing over the salad and toss well to ensure all ingredients are coated and the flavours are well combined.
  4. Let the salad sit for about 10 minutes to marinate slightly, which will help the flavours meld together beautifully.
  5. Serve the salad on a large platter or individual plates, garnished with crushed peanuts and fried shallots for a delightful crunch.


This Vietnamese Chicken Salad is not only a joy for the taste buds but also a healthy option that’s light on the stomach yet satisfying. The fresh herbs add a burst of freshness, while the dressing provides a tangy kick that’s characteristic of Vietnamese cuisine.