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Vietnamese chicken salad
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5 from 1 vote

Vietnamese chicken salad

Easy to make, packed with flavor and crunch, this salad is a great lunch (and perfect way to use up leftovers).
Prep Time10 mins
Total Time10 mins
Course: Lunch, Main Course
Cuisine: Asian
Servings: 2 or more
Calories: 602kcal
Author: Caroline's Cooking


  • 1 chili or more to taste - green or red are fine
  • 1 tbsp brown sugar
  • ½ lime juice and zest ie from ½ lime, about 2tbsp juice
  • 2 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 2 ½ cups cabbage 220g, shredded
  • 1 ½ cups carrots 145g, grated
  • 2 cups cooked chicken 210g, shredded, or can use leftover turkey too
  • ¾ oz mint 7g (1 small box) leaves removed and roughly chopped
  • 1 shallot large, sliced (or approx ¼ red onion), optional
  • 2 tbsp roasted peanuts drizzled on top


  • 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.
  • 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.
  • Serve ideally immediately, topped with some roasted peanuts if you like.



(see video above)


Calories: 602kcal | Carbohydrates: 28g | Protein: 40g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 1647mg | Potassium: 983mg | Fiber: 7g | Sugar: 15g | Vitamin A: 16690IU | Vitamin C: 46.9mg | Calcium: 133mg | Iron: 3.6mg