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

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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.

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.

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Serving Scaler

Serves
4

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

  1. In a small bowl, whisk together lime juice, rice vinegar, fish sauce, honey, garlic, chilli and water.
  2. Add the cabbage, cucumber, carrot, onion and chilli to a large mixing bowl. Add the shredded chicken, mint and coriander.
  3. Pour the dressing over the salad and toss everything together until evenly coated.
  4. Scatter peanuts over the top and squeeze over extra lime before serving.
Keep screen on
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Serving Scaler

Serves
4

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

  1. In a small bowl, whisk together lime juice, rice vinegar, fish sauce, honey, garlic, chilli and water.
  2. Add the cabbage, cucumber, carrot, onion and chilli to a large mixing bowl. Add the shredded chicken, mint and coriander.
  3. Pour the dressing over the salad and toss everything together until evenly coated.
  4. Scatter peanuts over the top and squeeze over extra lime before serving.
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