Vietnamese Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Vietnamese chicken salad is one of my go to weeknight dinners because it comes together in just 45 minutes total and doesn't require any fancy techniques. The beauty of this dish is how it balances fresh, vibrant flavors with simple ingredients you probably already have on hand. I love using chicken breast here since it's lean protein that keeps the meal light and healthy, and the homemade peanut dressing ties everything together beautifully. Fresh basil and mint add that authentic Vietnamese touch that makes this feel like you've ordered takeout, but honestly it's faster and cheaper to make at home. Trust me, once you try this, it'll become your new favorite salad.
Ella x
Ingredients
- 400 gboneless chicken breast(cut into small pieces)
- 150 gred onion
- 100 gcucumber
- 100 gcarrots
- 60 gpeanut butter
- 60 mlrice vinegar
- 20 gfish sauce
- 20 gsoy sauce
- 10 gpalm sugar
- 30 mllime juice
- 20 mlpeanut oil
- 20 gfresh basil
- 10 gfresh mint
Detail level
Instructions
- 1
In a blender or food processor, combine peanut butter, fish sauce, soy sauce, palm sugar, and rice vinegar. Blend until smooth.
Tip: Adjust the sauce to your desired consistency.
- 2
In a large bowl, whisk together lime juice and peanut oil.
Tip: Use a gentle motion to avoid creating foam.
- 3
Add the blended sauce to the bowl and whisk until well combined.
Tip: Make sure the sauce is fully incorporated.
- 4
Add the chicken to the bowl and toss until coated with the sauce.
Tip: Use a spatula to ensure the chicken is evenly coated.
- 5
Add the sliced onions, cucumbers, carrots, and herbs to the bowl.
Tip: Toss gently to combine.
- 6
Toss the salad gently to combine all the ingredients.
Tip: Adjust the seasoning if needed.
- 7
Serve immediately, garnished with additional herbs if desired.
Tip: Optional: Add sliced red bell peppers for extra crunch.
Recipe Variations
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