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You are here: Home / Lunch / Vietnamese chicken salad

Vietnamese chicken salad

November 5, 2017 by Caroline's Cooking 22 Comments

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Vietnamese chicken salad is simple but delicious – a great way to enjoy leftover chicken alongside vegetables, mint and a punchy Asian dressing that’s perfect for your lunchbox too.

Vietnamese chicken saladThere are not many dishes I make that have me wanting to get another cabbage, but this is one of them. Cabbage is one of those vegetables that I like in a few dishes (like Ethiopian tikel gomen) but it is never going to be a favorite. It’s a good thing it keeps well as I am often guilty of letting it hide at the bottom of the fridge, waiting for me to get round to using more of it. This Vietnamese chicken salad, though, is one where cabbage is the perfect fit and is transformed into something truly delicious. I can hardly believe I put off trying to make it as long as I did – it’s both really easy and incredibly tasty.

Vietnamese chicken salad is simple but delicious, a great way to enjoy leftover chicken alongside vegetables, herbs and a tasty dressing. A perfect lunch.As well as being delicious, one particularly fantastic thing about this salad is it’s a great way to transform your Thanksgiving or Christmas dinner into something entirely different. Or just use up any leftover chicken – we just had a slightly larger roast chicken the other day and used the rest in this, and it was such a great use of the leftovers. It’s so good, in fact, you might find yourself cooking chicken specifically to make it – if you do, it’s worth cooking with a bit of lime juice to really get the flavor going.

See how easy it is to make in this short video:

Vietnamese chicken salad simply consists of shredded chicken, cabbage, carrots, herbs and a dressing, but that dressing really packs a punch and makes everything delicious. It softens the vegetables slightly and gives them a powerful Asian flavor that’s then balanced out by the fresh mint. As you might guess from this description, the salad is also really easy to prepare – shred the chicken and the vegetables, roughly chop the herbs and whisk up the dressing. Put it all together and serve. It’s best eaten right after it is made so the vegetables retain a bit more crispness but it also works as a lunchbox meal as well (and if you’re looking for lunchbox salads, see this collection of make ahead salads).

Vietnamese chicken salad is simple but delicious, a great way to enjoy leftover chicken alongside vegetables, herbs and a tasty dressing. A perfect lunch.Like many salads, the exact quantity of everything can be varied to taste and what you have, both the amount of chicken and vegetables and the flavors of the dressing, but I would encourage you to keep everything in there as the flavors all go so well and really work together. Even if you are not sure about fish sauce, the salad just wouldn’t be the same without it so do give it a try.

This Vietnamese chicken salad is a quick, easy and delicious salad that’s not only a handy way to use up leftovers, it’s also a bit of a veggie-filled detox from the likely heavy holiday dinner you may have had before. It might be a salad, but it’s one that’s perfect for this time of year and has quickly become a favorite in our house.

Vietnamese chicken salad

5 from 1 vote
Vietnamese chicken salad
Print
Vietnamese chicken salad
Prep Time
10 mins
Total Time
10 mins
 

Easy to make, packed with flavor and crunch, this salad is a great lunch (and perfect way to use up leftovers).

Course: Lunch, Main Course
Cuisine: Asian
Servings: 2 or more
Calories: 602 kcal
Author: Caroline's Cooking
Ingredients
  • 1 chili or more to taste - green or red are fine
  • 1 tbsp brown sugar
  • 1/2 lime juice and zest ie from 1/2 lime, about 2tbsp juice
  • 2 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 2 1/2 cups cabbage 220g, shredded
  • 1 1/2 cups carrots 145g, grated
  • 2 cups cooked chicken 210g, shredded, or can use leftover turkey too
  • 3/4 oz mint 7g (1 small box) leaves removed and roughly chopped
  • 1 shallot large, sliced (or approx 1/4 red onion), optional
  • 2 tbsp roasted peanuts drizzled on top
Instructions
  1. Deseed and finely chop the chili then mix it with the sugar, lime juice and zest, oil and fish sauce in the bottom of a large bowl until combined.
  2. Add the cabbage, carrots, chicken, mint and shallot (if using) to the bowl and mix well so the dressing covers everything and it is well mixed.

  3. Serve ideally immediately, topped with some roasted peanuts if you like.
Nutrition Facts
Vietnamese chicken salad
Amount Per Serving
Calories 602 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 17g 85%
Cholesterol 106mg 35%
Sodium 1647mg 69%
Potassium 983mg 28%
Total Carbohydrates 28g 9%
Dietary Fiber 7g 28%
Sugars 15g
Protein 40g 80%
Vitamin A 333.8%
Vitamin C 56.9%
Calcium 13.3%
Iron 20.1%
* Percent Daily Values are based on a 2000 calorie diet.

Sharing anew for a special reason

I originally shared this recipe a couple of years ago, and we have enjoyed it many times since. I recently updated the photos and made the above video to help make it easier for others to understand how easy it is and hopefully be more tempted to try. I’ve decided to share it today for a special Sunday Supper in memory of TR Crumbley who sadly died of cancer earlier in the year. I only met TR the once in person at the Food Wine Conference last year, but I got to see his fun spirit that showed in all his blogging. I had been looking forward to seeing him this year, but sadly he was too ill to make it, but joined by video conference to accept a well deserved blogger of the year award.

When I met him, I remember he had his camera on hand as he was trying to encourage people to get in front of the camera and not be scared of video. I think he had a lot of fun with his YouTube channel, so it seemed appropriate to share a recipe with a video, even if I haven’t been brave enough to get fully in front of the camera. I also remember talking about how being gluten free doesn’t mean eating boring food, so I hope he would appreciate this recipe too. TR, you are missed, and definitely not forgotten in your Sunday Supper family. This merry gluten-free collection is in your honor:

Sleigh Ride Starters

  • Pepperoni Soft Pretzels by Grumpy’s Honeybunch
  • Pumpkin Bread with Maple Walnut Glaze by My Life Cookbook
  • Savory Chickpea Banana Pepper Fritters by Sue’s Nutrition Buzz
  • T.R.’s Mulled Cider Martini by Food Lust People Love

Seasons Greetings Sides

  • Balsamic Braised Red Cabbage by Take A Bite Out of Boca
  • Gluten Free Au Gratin Potatoes by Sunday Supper Movement
  • Gluten Free Turkey Gravy by Jersey Girl Cooks
  • Gluten-Free Thanksgiving Stuffing or Dressing by Palatable Pastime
  • Roasted Beets and Butternut Squash by Cooking Chat
  • Roasted Brussels Sprouts And Squash With Cranberry Cider Glaze by The Crumby Kitchen
  • T.R.’s Homemade Cranberry Sauce by Hardly A Goddess

Making Things Merry Main Dish

  • Chicken Caesar Salad Wrap by Life Tastes Good
  • Easy Mexican Chicken Bowl by A Kitchen Hoor’s Adventures
  • Pork Fried Rice by The Freshman Cook
  • Turkey Ham Scalloped Potatoes and Kale by Cindy’s Recipes and Writings
  • Vietnamese Chicken Salad by Caroline’s Cooking

Decking the Halls Desserts

  • Flourless Chocolate Cookies by Pies and Plots
  • Gluten Free Fudge by Our Good Life
  • Grandma’s Peanut Butter Balls by Cricket’s Confections
  • No Bake Gluten Free Fudgy Brownies by Simple and Savory
  • Gluten Free Chocolate Chip Cookies by Desserts Required
  • The Worlds Best Gluten Free Sweet Potato Brownies by Bites of Wellness
  • White Chocolate Crème Brûlée by That Skinny Chick Can Bake

Try these other tasty ways with leftovers:

'Australian pie' - leftover turkey pie with raisins and bechamel
‘Australian pie’ – leftover turkey pie with raisins and bechamel
leftover steak and quinoa bowl
leftover steak and quinoa bowl
Thai red curry (using leftovers)
Thai red curry (using leftovers)

Remember to pin for later!

Vietnamese chicken salad is simple but delicious - a great way to enjoy leftover chicken (or turkey) alongside vegetables, mint and a punchy Asian dressing that's perfect for your lunchbox too. #chicken #salad #thanksgivingleftovers

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Filed Under: 30 minute meals, International flavors, Lunch, Main, Southeast Asian food Tagged With: cabbage, carrot, chicken, leftovers, salad

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Comments

  1. Stef says

    November 13, 2015 at 5:30 pm

    Vietnamese chicken salads are so good! Vietnamese everything is so good! I have just been flooded with memories of walking through a village in the hills in Vietnam to come along a little road side restaurant… where I had.. you guessed it chicken salad. I love food memories, thanks for sparking this one! Happy FF

    Reply
    • Caroline's Cooking says

      November 15, 2015 at 9:19 am

      That sounds like a great experience, Stef, I hope to go one day myself. Food memories are indeed great!

      Reply
  2. Julie is Hostess At Heart says

    November 13, 2015 at 7:00 pm

    This chicken salad looks delicious. I am sure all of the flavors and textures make for an amazing dish!

    Reply
    • Caroline's Cooking says

      November 15, 2015 at 9:20 am

      Thanks Julie, the flavors are indeed great!

      Reply
  3. Natalie says

    November 15, 2015 at 11:07 am

    I’m usually guilty of letting cabbage fall to the bottom of the fridge, too. This recipe looks really yummy and healthy, too 🙂

    Reply
    • Caroline's Cooking says

      November 19, 2015 at 8:42 pm

      Thanks, Natalie, it is both delicious and a bonus being healthy too.

      Reply
  4. Amanda | The Chunky Chef says

    November 15, 2015 at 3:06 pm

    Wow this looks so tasty!! I love all the pops of color 🙂

    Reply
    • Caroline's Cooking says

      November 19, 2015 at 8:30 pm

      Thanks Amanda, it’s a really tasty dish.

      Reply
  5. Petra says

    November 17, 2015 at 1:28 pm

    I love Vietnamese salads and this looks great. Perfect for turkey leftovers with the dressing and crunchy veg! 🙂

    Reply
    • Caroline's Cooking says

      November 19, 2015 at 8:33 pm

      Thanks Petra, it’s a great way to use leftovers, such great flavors and textures.

      Reply
  6. Liz says

    November 5, 2017 at 5:40 pm

    I SO want this for my lunches this week! It looks amazing!!!

    Reply
    • Caroline's Cooking says

      November 7, 2017 at 10:40 pm

      Thanks Liz, it’s such a great lunch!

      Reply
  7. Cindy @CindysRecipesAndWritings says

    November 5, 2017 at 9:17 pm

    I have to try this with mint and peanuts!

    Reply
    • Caroline's Cooking says

      November 7, 2017 at 10:41 pm

      Thanks Cindy, the mint adds a lovely freshness!

      Reply
  8. Denise Wright says

    November 6, 2017 at 4:08 am

    This is so my kind of recipe Caroline! I can’t wait to make it…..I think I have everything but the lime so I’ll have to improvise but I know it will be delicious!

    Reply
    • Caroline's Cooking says

      November 7, 2017 at 10:41 pm

      Thanks Denise, hope you enjoy!

      Reply
  9. Marion Myers says

    November 9, 2017 at 10:47 am

    This looks so delicious. I love TR’s youtube channel and how fearless he was in everything he did. He is missed for sure, but I’m so happy his memory can live on through all of us – his Sunday Supper family <3 Thanks for sharing this delicious recipe. I'm glad you made the video to show how easy this is to make!

    Reply
    • Caroline's Cooking says

      November 12, 2017 at 12:34 pm

      Thanks Marion, I agree it’s lovely to share a bit about him to keep the memories going. And thanks re the video – it does show just how easy it is, if only it could show how tasty it is too!

      Reply
  10. Betsy @ Desserts Required says

    November 9, 2017 at 10:23 pm

    Sooooo glad you found a use for cabbage so it doesn’t stay in the bottom of the drawer!! 🙂

    Reply
    • Caroline's Cooking says

      November 12, 2017 at 12:35 pm

      Ha ha, I agree, much better, and this is a truly delicious use for it!

      Reply
  11. Barrie says

    November 11, 2017 at 3:24 pm

    I looove these flavors- I could make this salad once a week and eat it all myself!

    Reply
    • Caroline's Cooking says

      November 12, 2017 at 12:36 pm

      Thanks Barrie, go ahead, I’d say!

      Reply

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Caroline's Cooking

Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too! Read More…

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