vietnamese chicken salad

vietnamese chicken salad. Image credit: canva

Light and refreshing Vietnamese-inspired Chicken Salad

This oriental twist on a chicken salad has plenty of zesty flavour. It’s crispy, crunchy and a taste sensation.

vietnamese chicken salad

vietnamese chicken salad. Image credit: canva

The fresh, zesty flavours in this unusual chicken salad come from limes, chillies, fish sauce and other ingredients common in South-East Asian cooking.

Yes, it’s a salad but there isn’t a lettuce leaf in sight!

It is light and refreshing, and the peanuts add a delightful texture.

Vietnamese chicken and herb salad

5 from 1 vote
Recipe by Gillian McAinsh Course: LunchCuisine: GlobalDifficulty: Easy
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So light and refreshing! Perfect for any weather.


  • Pickled carrot
  • 500 ml 500 (2 cups) white vinegar

  • castor sugar

  • 1 large 1 carrot, cut in long thin strips

  • Salad
  • 600 g 600 (half of a small) red or green cabbage, finely shredded into strips

  • 2 courgettes, cut in long thin strips

  • 1 cup 1 fresh mint, finely chopped

  • ½ cup basil, finely chopped

  • 1½ cup fresh coriander leaves

  • 4 cups 4 cooked chicken, shredded

  • ½ cup chopped spring onion

  • 1/3 cup 1/3 lime juice

  • Dressing
  • ½ cup white vinegar

  • ¼ cup fish sauce

  • ¼ cup caster sugar

  • 1 clove 1 garlic, finely chopped

  • 1 small 1 hot red chilli, finely chopped

  • To serve
  • 1 cup 1 roasted peanuts


  • To make pickled carrot: combine vinegar and sugar in a small saucepan and stir over low heat until the sugar is dissolved. Place sliced carrots in a stainless steel or glass bowl and add vinegar mixture. Marinade for 3 hours or overnight.
  • To assemble: place cabbage, courgettes and herbs in a large bowl. Drain the pickled carrots and add to the bowl with chicken, shallots and lime juice.
  • To dress: Combine dressing ingredients in a jar, shake well and mix through just before serving. Season to taste with salt and pepper and serve, topped with the peanuts.


  • Tip: If you can’t find lime juice, then use 2/3 lemon juice mixed with 1/3 apple juice. This helps to lighten the tartness of lemons and makes the flavour closer to that of limes.

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