Crunchy Vietnamese Chicken Salad
Bright, fresh, and irresistibly crunchy, this Vietnamese Chicken Salad is the ultimate fusion of vibrant flavors and textures. Tender poached chicken is shredded and combined with crisp green and red cabbage, julienned carrots, juicy cucumber, and a medley of fresh herbs like cilantro and mint for a burst of color and fragrance. Tossed in a zesty dressing made with fish sauce, lime juice, rice vinegar, and garlic, this salad is perfectly balanced with a hint of sweetness from honey and a touch of heat from optional red chili. Topped with roasted peanuts for added crunch, this healthy and gluten-free dish is perfect as a light main course or side. Ready in just 35 minutes, it’s a quick, refreshing meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 4 cups Water
- 2 cups Green cabbage
- 1 cup Red cabbage
- 2 large Carrots
- 1 large Cucumber
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh mint leaves
- 3 stalks Scallions (green onions)
- 0.25 cup Roasted peanuts
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 cloves Garlic cloves, minced
- 1 Red chili, finely sliced (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
Instructions
Place the chicken breasts in a medium-sized pot and cover with 4 cups of water. Bring to a gentle boil, then reduce heat to simmer for 12-15 minutes or until the chicken is fully cooked. Remove the chicken and let it cool, then shred it into thin strips using your hands or two forks.
While the chicken is cooling, prepare the vegetables: finely shred the green and red cabbage, julienne the carrots, and slice the cucumber thinly. Chop the cilantro, mint leaves, and scallions.
In a small bowl, mix together the fish sauce, lime juice, rice vinegar, honey, minced garlic, sliced red chili (if using), salt, black pepper, and sesame oil to create the dressing.
In a large mixing bowl, combine the shredded chicken, cabbage, carrots, cucumber, cilantro, mint, and scallions. Toss gently to mix.
Drizzle the dressing over the salad and toss again to ensure all ingredients are evenly coated.
Top the salad with roasted peanuts for extra crunch.
Serve immediately for the freshest taste. Enjoy your Crunchy Vietnamese Chicken Salad!
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5413 mg | 235% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 49.8 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 758 mg | 58% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3869 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
