Vietnamese Chicken and Mint Salad
Discover a burst of vibrant flavors with this Vietnamese Chicken and Mint Salad, a refreshing and healthy dish that’s perfect for any occasion. Tender, shredded chicken combines with crisp green cabbage, sweet julienned carrots, and aromatic fresh mint and cilantro to create a symphony of textures and aromas. The zesty dressing—made with tangy lime juice, savory fish sauce, garlic, and a hint of red chili for heat—beautifully balances sweet, sour, and salty notes, elevating this salad to restaurant-quality perfection. Ready in just 40 minutes and topped with optional crushed peanuts for added crunch, this gluten-free and low-carb delight is as wholesome as it is delicious. Perfect for light lunches, family dinners, or meal prep, this recipe is a must-try for anyone who craves fresh, Southeast Asian-inspired flavors.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 cups Green cabbage
- 1 large Carrot
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro
- 1 small Red chili
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Sugar
- 2 cloves Garlic
- 0.25 teaspoon Salt
- 2 tablespoons Crushed peanuts (optional)
Instructions
Fill a medium saucepan with water and bring it to a boil. Add the chicken breasts and cook for 15–20 minutes, or until fully cooked. Remove from water and let cool slightly.
While the chicken is cooking, thinly slice the green cabbage and julienne the carrot. Place them in a large mixing bowl.
Finely chop the fresh mint leaves and cilantro. Add them to the mixing bowl with the vegetables.
Thinly slice the red chili and mince the garlic cloves. Set them aside for the dressing.
In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and salt until well combined. Add the sliced red chili to the dressing.
Once the chicken is cool enough to handle, shred it into thin strips using two forks or your hands. Add it to the salad bowl with the vegetables and herbs.
Pour the dressing over the salad and toss everything together gently but thoroughly to ensure all ingredients are well coated.
Transfer the salad to a serving platter and sprinkle crushed peanuts on top, if desired.
Serve immediately and enjoy the fresh and zesty flavors of the salad.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 29.2 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2254 mg | 48% | |
*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.
