Vietnamese Chicken Salad

3 servings


15 minutes

total time


350g/12oz cooked chicken (, cut into thin batons, 2 large cooked breasts, Note 1)

6 heaped cups wombok cabbage (Napa cabbage, finely shredded, Note 2)

1/2 red onion (, very finely sliced, so it's floppy)

1 red capsicum / bell pepper (, finely sliced into thin batons)

2 cucumbers (, remove seeds then finely sliced into half moons, or 1 long continental/English cucumber)

1 large carrot (, peeled then julienned, I use a shredder)

1 large chilli (, deseeded then julienned, optional, Note 3)

1 cup (tightly packed) mint leaves (, large leaves roughly torn by hand, Note 4)

1 cup (tightly packed) coriander/cilantro leaves (Note 4)

2 tbsp lime juice

2 tbsp rice vinegar

1/4 cup fish sauce (sub light or all purpose soy sauce)

1/4 cup canola oil (or vegetable, grapeseed, peanut)

1 tbsp white sugar

1 large garlic clove (, very finely minced)

2 tsp red chilli (, deseeded then very finely minced, birds eye or Thai Red Chilli best, Note 3)

1/2 cup peanuts, roasted unsalted (, finely chopped, ~1/3 cup once chopped, Note 5)


Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.

Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").

Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.

Serve sprinkled with lots of peanuts! (Note 6)


Serving Size



440 kcal

Total Fat

29 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



56 mg


1230 mg

Total Carbohydrate

21 g

Dietary Fiber

6 g

Total Sugars

10 g


28 g

3 servings


15 minutes

total time
Start Cooking