Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad is a riot of color, crunch, and vibrant Southeast Asian flavors all tossed into one irresistible bowl. This refreshing salad brings together tender shredded chicken, crisp cabbage and veggies, fresh herbs, and delicate rice vermicelli, all harmonized by the addictive sweet-salty-tangy nuoc cham dressing. Every forkful is packed with contrast and zing, making this the kind of meal you crave on both lazy weekdays and special get-togethers.

Ingredients You’ll Need

The magic of Vietnamese Chicken Salad lies in its ingredient simplicity and the perfect interplay of textures and tastes. Each component—whether crisp, chewy, herbaceous, or nutty—plays a key role in building the freshness, flavor, and beautiful presentation of this dish.

• Cooked shredded chicken: Use either poached or grilled chicken for tender bites that soak up all the delicious dressing.
• Rice vermicelli noodles: These light, slippery noodles add heartiness and make the salad wonderfully satisfying.
• Shredded green cabbage: For freshness and that distinctive, satisfying crunch.
• Shredded carrots: Adds natural sweetness and a pop of orange color.
• Cucumber, julienned: Brings cooling crispness to balance the tangy dressing.
• Red onion, thinly sliced: Offers sharp, subtle heat and another splash of color.
• Chopped fresh mint: Essential for that unmistakable Vietnamese freshness in every bite.
• Chopped fresh cilantro: Balances herbs with a citrusy, herbal punch.
• Chopped Thai basil (optional): Adds an anise-like layer for depth if you have it on hand.
• Roasted peanuts, crushed: Gives the final dish an irresistible crunch and nutty finish.
• Fish sauce: The traditional backbone of nuoc cham, lending umami depth.
• Lime juice (freshly squeezed): Perks up everything with a burst of tartness.
• Sugar: Balances the salty and sour elements of the dressing.
• Water: Lightens and mellows the overall flavor of the nuoc cham.
• Garlic, finely minced: Infuses the dressing with aromatic warmth.
• Red chili, thinly sliced (optional): For those who love a gentle kick of heat.

How to Make Vietnamese Chicken Salad

Step 1: Soak the Rice Vermicelli

Begin by soaking the rice vermicelli noodles in hot water for about 5 to 7 minutes, just until they turn soft and pliable. Once they’re ready, drain and give them a quick rinse with cold water to stop the cooking and keep them pleasantly springy. Set these aside while you prep the freshest toppings.

Step 2: Whisk Up the Nuoc Cham Dressing

In a small bowl, combine the fish sauce, freshly squeezed lime juice, sugar, and water. Stir until the sugar has dissolved completely—taste as you go and tweak the balance if you’d like. Stir in the minced garlic and, if you’re feeling adventurous, a few slices of red chili for some gentle heat. This dressing is the bright, bold heart of Vietnamese Chicken Salad.

Step 3: Toss the Salad Together

In your largest salad bowl, gently mix together the shredded chicken, prepared rice vermicelli, crisp cabbage, crunchy carrots, cucumber, thin slices of red onion, and your fresh chopped herbs. This is where all those harmonious colors and textures come together beautifully.

Step 4: Dress and Mix

Drizzle the dazzling nuoc cham dressing over the salad. Using salad tongs or clean hands, toss everything thoroughly to ensure every ingredient is coated and glistening with flavor. The herbs will perfume the whole bowl, making it nearly impossible not to sneak a bite.

Step 5: Garnish and Serve Up

Finish your Vietnamese Chicken Salad with a generous sprinkle of crushed roasted peanuts. Serve it right away for a crisp, lively experience, or let it chill in the fridge for a deeply refreshing, lightly marinated salad that’s perfect on a warm day.

How to Serve Vietnamese Chicken Salad

Garnishes

To give your salad a classic street food finish, always top with a handful of crushed peanuts—they bring both texture and flavor. A few extra sprigs of fresh herbs scattered on top look beautiful and add an extra fragrance. For some visual pizzazz and a bit of heat, you can also dot the salad with thin red chili slices.

Side Dishes

Vietnamese Chicken Salad holds its own as a complete meal, but to really round out the Southeast Asian experience, try it alongside a piping hot bowl of pho, crunchy spring rolls, or just a simple bowl of jasmine rice. The zesty flavors of the salad play well with milder or savory Vietnamese sides.

Creative Ways to Present

Elevate your next dinner party by serving Vietnamese Chicken Salad in individual lettuce cups or nestled in bowls topped with edible flowers and extra herbs. For picnics or backyard gatherings, layer it in mason jars for a portable and visually delightful treat—just add the peanuts and dressing right before eating to keep things crunchy!

Make Ahead and Storage

Storing Leftovers

Store any leftover Vietnamese Chicken Salad in an airtight container in your refrigerator. If you know you’ll have extras, keep the dressing and peanuts separate from the vegetables and noodles so everything stays crisp and fresh for up to two days.

Freezing

Freezing is not recommended for this vibrant salad, as the herbs and fresh vegetables lose their lovely texture after thawing. For best results, enjoy Vietnamese Chicken Salad at its freshest, when its bold flavors and snappy textures truly shine.

Reheating

Vietnamese Chicken Salad is at its best served cold or at room temperature. If you need to take the chill off, let it sit out for a few minutes at room temp. No microwaving or reheating required—just stir and enjoy the bright, fresh flavors as nature intended!

FAQs

Can I use rotisserie chicken for Vietnamese Chicken Salad?

Absolutely! Rotisserie chicken is a great shortcut and adds extra flavor. Just shred the meat and discard the skin if you prefer a lighter, fresher taste.

What type of noodles works best if I can’t find rice vermicelli?

If rice vermicelli isn’t available, glass noodles or even thin spaghetti (cooked and cooled) can substitute in a pinch. Just make sure they’re soft and neutral enough to let the dressing and herbs shine.

Is there a vegetarian version of Vietnamese Chicken Salad?

You can swap out chicken for shredded tofu or tempeh, and use soy sauce in place of fish sauce for a vegetarian-friendly nuoc cham. The result will still be bright, delicious, and full of texture.

How spicy is the nuoc cham dressing?

The heat level depends entirely on how much red chili you add. Keep it mild for sensitive palates, or fire it up with extra chili slices for those who crave a kick.

Can I make Vietnamese Chicken Salad ahead for entertaining?

Definitely! Prep all your vegetables, cooked chicken, and noodles a day ahead, and store them separately. Assemble and toss with dressing and peanuts just before serving for maximum freshness and crunch.

Final Thoughts

If you’re searching for a vibrant, flavor-packed meal that’s as fun to make as it is to eat, Vietnamese Chicken Salad will become your new go-to dish. The blend of herbs, vegetables, and that signature dressing promises big rewards with minimal effort—so gather your ingredients and treat yourself to a refreshing, crowd-pleasing favorite!

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