Healthy Vietnamese Chicken Salad
This Vietnamese Chicken Salad is inspired by the traditional classic but lightened for everyday eating. It’s loaded with shredded chicken, crunchy wombok, cucumber, herbs, and a bright, tangy dressing with just a hint of honey instead of sugar-heavy versions. It’s perfect for warm weather lunches or meal prep.
Serves
4
Prep time
20 minutes
Cooking time
0
Looking for more summer salad inspiration? Try my Grilled Peach & Burrata Salad or my Mango Avocado Summer Salad
Helpful Tips
Storage
- Store undressed salad for up to 3 days.
- Dressing keeps 5 days in the fridge.
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Substitutions
- Chicken: swap for tofu or prawns
- Peanuts: cashews, almonds or omit for nut-free
- Wombok: use a mix of green/red cabbage
Serving Suggestions
- Add noodles: Toss the salad through cooked and cooled rice noodles for a more filling meal.
- Make it a bowl: Serve with a scoop of steamed jasmine rice or brown rice underneath.
- Summer platter: Serve alongside grilled meats, satay skewers, or Vietnamese-style grilled chicken.
Helpful Tips
Storage
- Store undressed salad for up to 3 days.
- Dressing keeps 5 days in the fridge.
Substitutions
- Chicken: swap for tofu or prawns
- Peanuts: cashews, almonds or omit for nut-free
- Wombok: use a mix of green/red cabbage
Serving Suggestions
- Add noodles: Toss the salad through cooked and cooled rice noodles for a more filling meal.
- Make it a bowl: Serve with a scoop of steamed jasmine rice or brown rice underneath.
- Summer platter: Serve alongside grilled meats, satay skewers, or Vietnamese-style grilled chicken.
Ingredients
For the salad:
- 450g shredded rotisserie chicken or cooked chicken breast, cut into thin strips
- 4 heaped cups wombok cabbage, finely shredded
- 1 Lebanese cucumber, seeds removed and thinly sliced
- 1 carrot, julienned
- ¼ red onion, thinly sliced
- 1 mild red chilli, thinly sliced
- ¾ cup fresh mint leaves
- ¾ cup fresh coriander leaves
For the dressing:
- 3 tbsp lime juice
- 1 tbsp rice vinegar
- 3 tbsp fish sauce
- 2 tsp honey
- 1 garlic clove, finely grated
- 1 small red chilli, finely chopped
- 1 tbsp water
To finish:
- ¼–⅓ cup roasted peanuts, roughly chopped
- Lime wedges
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
310
kcal
Protein
30
g
Carbohydrates
13
g
Fat
14
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a small bowl, whisk together lime juice, rice vinegar, fish sauce, honey, garlic, chilli and water.
- Add the cabbage, cucumber, carrot, onion and chilli to a large mixing bowl. Add the shredded chicken, mint and coriander.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Scatter peanuts over the top and squeeze over extra lime before serving.
Ingredients
For the salad:
- 450g shredded rotisserie chicken or cooked chicken breast, cut into thin strips
- 4 heaped cups wombok cabbage, finely shredded
- 1 Lebanese cucumber, seeds removed and thinly sliced
- 1 carrot, julienned
- ¼ red onion, thinly sliced
- 1 mild red chilli, thinly sliced
- ¾ cup fresh mint leaves
- ¾ cup fresh coriander leaves
For the dressing:
- 3 tbsp lime juice
- 1 tbsp rice vinegar
- 3 tbsp fish sauce
- 2 tsp honey
- 1 garlic clove, finely grated
- 1 small red chilli, finely chopped
- 1 tbsp water
To finish:
- ¼–⅓ cup roasted peanuts, roughly chopped
- Lime wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
310
kcal
Protein
30
g
Carbohydrates
13
g
Fat
14
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a small bowl, whisk together lime juice, rice vinegar, fish sauce, honey, garlic, chilli and water.
- Add the cabbage, cucumber, carrot, onion and chilli to a large mixing bowl. Add the shredded chicken, mint and coriander.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Scatter peanuts over the top and squeeze over extra lime before serving.
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Satisfying Salads
30 minutes or less
Lunch