Description
This Crunchy Vietnamese Chicken Salad is a refreshing, flavorful dish that combines tender poached chicken, crunchy vegetables, and a tangy, Nuoc Cham dressing. It’s a perfect balance of sweet, salty, sour, and spicy flavors, making it the ultimate light meal or side dish. Packed with fresh ingredients, this dish is a healthy option for any occasion.
Ingredients
Scale
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 cup shredded cabbage (green or napa)
- 1/2 cup julienned carrots
- 1/2 cup sliced cucumber (optional)
- 1/4 cup radishes, thinly sliced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh Thai basil (optional)
- 1/4 cup crushed peanuts or cashews (for garnish)
- 1/4 cup fried shallots (optional, for garnish)
For the Nuoc Cham Dressing:
- 3 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 small fresh chili, finely chopped (optional, for spice)
- 2 tablespoons water
Instructions
1. Cook the Chicken:
- Place the chicken breasts in a pot of boiling water with a pinch of salt. Poach for 15-20 minutes until fully cooked.
- Once cooked, remove the chicken from the water, allow it to cool, and shred it into thin strips using two forks.
2. Prepare the Vegetables:
- Shred the cabbage and carrots into thin strips (julienne).
- Slice the cucumber and radishes thinly, if using.
- Chop the fresh herbs (mint, cilantro, Thai basil) finely.
3. Make the Nuoc Cham Dressing:
- In a small bowl, mix together the fish sauce, lime juice, sugar, minced garlic, and chopped chili (if using).
- Add water to dilute the dressing, and stir until the sugar is dissolved. Adjust the seasoning to taste.
4. Assemble the Salad:
- In a large bowl, toss the shredded chicken, vegetables, and herbs together.
- Drizzle the Nuoc Cham dressing over the salad and toss gently to combine.
- Garnish with crushed peanuts, fried shallots, or additional fresh herbs, if desired.
Notes
- Vegetarian Option: Replace the chicken with tofu, tempeh, or mushrooms for a plant-based version of this salad.
- Spicy: Adjust the amount of fresh chili or add chili paste for a spicier kick.
- Make-Ahead: Prepare the salad components in advance, but keep the dressing separate until you’re ready to serve to maintain the freshness of the vegetables.
- Storage: Store leftover salad components separately in airtight containers in the fridge. The Nuoc Cham dressing can be stored for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Poaching, Tossing
- Cuisine: Vietnamese
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Vietnamese chicken salad, Nuoc Cham dressing, Vietnamese cuisine, healthy chicken salad, Vietnamese salad recipe, low-carb salad, fish sauce dressing, Vietnamese poached chicken, fresh salad recipes, spicy chicken salad, healthy Asian salads, Vietnamese recipes, light lunch ideas, gluten-free salad recipes