Vietnamese Grilled Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My favorite go to meal when I want something light yet satisfying is this Vietnamese grilled chicken salad. It comes together in less than an hour and costs just a few dollars to make, which makes it perfect for busy weeknights. The combination of charred chicken, crisp vegetables, and bright citrus dressing feels restaurant quality but tastes even better at home. What I love most is that cilantro and mint are packed with antioxidants while keeping the whole dish incredibly fresh. Every bite has this wonderful balance of sweet, sour, and savory that keeps me coming back for more.
Ella x
Ingredients
- 400chicken breast
- 60 Lrice vinegar
- 30 Lf fish sauce
- 20 ghoney
- 60 Llime juice
- 473 mlpeaches(diced)
- 400 gcucumber
- 400 gcarrots
- 200 gred onion
- 20 gcilantro
- 20 gmint
- 100 gpeanuts
Detail level
Instructions
- 1
Preheat the grill to medium heat. Season the chicken breast with salt, pepper, and fish sauce. Grill the chicken for 5-7 minutes per side, or until cooked through. Let it rest for a few minutes before slicing into thin strips.
- 2
In a large bowl, whisk together rice vinegar, lime juice, and honey until well combined.
- 3
Add the sliced chicken, diced peaches, cucumber, carrots, red onion, cilantro, mint, and peanuts to the bowl. Toss everything together until the ingredients are evenly coated with the dressing.
- 4
Season the salad with additional salt and pepper if needed. Serve immediately.
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